Salmon and Bok Choy Chilli Stir-Fry Served with Fragrant Quinoa


350g salmon steak, cut into 1cm slices

1 tsp. AYAM sesame oil

1 cup vegetable stock

2 small red chilli, deseeded and thinly sliced

2 tbsp. ginger, grated

2 garlic cloves, roughly crushed

1 bunch of bok choy, washed and separate each leaf, cut in half lengthways

1 bunch a coriander, washed and roughly chopped

2 tbsp. AYAM soy sauce

1 tbsp. honey

2 cups of cooked quinoa

1 tbsp. sesame seeds, toasted



Heat a wok to high heat, add ½ tbsp. of sesame oil, chilli, garlic and ginger,  and cook the salmon for 3 minutes in a few tablespoons of stock. Add bok choy and cook until just wilted. Stir though soy and honey, add half the bunch of coriander, cooking for a further 2 minutes.

In a bowl, mix together the quinoa with the other half of the coriander and sesame oil. Serve the salmon and bok choy on a large platter, on a bed of the fragrant quinoa and sprinkle with sesame seeds.