Cut the salmon into cubes (about 2cm x 2cm is ideal)
4 pieces Skinless Salmon Fillets
Prepare the stirfry sauce. In a small bowl, add all of the sauce ingredients and whisk together.
½ cup Vegetable Stock/Broth, 1 tablespoon Light Soy Sauce, 1 tablespoon Ginger freshly grated, 1 tablespoon Crushed Garlic, 1 tablespoon Lemongrass Paste, ½ teaspoon Chilli sauce, 1 teaspoon sweetener (eg: monkfruit), 1 tablespoon Cornflour/Cornstarch
Heat a work on medium high heat, and add the salmon. Use a silicone or wooden spoon to stir about until cooked through. Be gentle with it – as the salmon cooks it will become more delicate. Generally about 3- 5 minutes is enough.
Remove salmon from wok and put on a plate to the side.
Add the vegetables to the wok and stirfry for 2 to 4 minutes
1 medium Red onion chopped into chunks, 2 cups Red, yellow, green Capsicum/Pepper, 1 tablespoon White sesame seeds, ½ cup Snow peas
Add the stirfry sauce and toss through until it starts to thicken slightly, then add the salmon back in. Stir through for a further minute and serve immediately.
Sprinkle sesame seeds over salmon, and serve with your favorite rice or noodle