Salmon with Sprouts and Carrots

Ingredients

• 600g salmon

• 4 TBS soy sauce

• 2 TBS lemon

• 2 TBS corn starch (I don’t use that cause it did not work that well for me, so you can leave it out)

• 1 bunch of scallions

• 200g Carrots

• 3 TBS Oil

• 150g Bean Sprouts

• 1 clove of garlic

• 100 ml broth (I usually don’t use this when I make it, but might taste good)

• Pepper (I don’t use pepper for this dish)

• Honey (I forgot to add this when we cooked, but usually I do and it tastes better)

• Sugar snap peas (optional)

Instructions

• Dice the salmon and marinate in mixture of soy sauce, lemon and corn starch (if you use the corn starch)

• Clean the scallions, carrots and cut into thin slices.

• Heat 1.5 TBS oil in wok, add salmon (without marinade, but keep the marinade for later). Fry salmon for a couple minutes, but not until it’s completely done. Take salmon out of wok and set aside.

• Add the other 1.5 TBS oil into wok and add scallions, carrots, garlic and sugar snap peas (if you add any). Cook for 2-3 minutes. then add marinade from the fish, and also the broth (if you want to add broth). Let everything cook for 5 minutes.

• Add salmon and bean sprouts and cook until salmon is cooked through. Then mix the honey into the sauce. Add salt and pepper if needed (I don’t do that though).