SERVES 6–8 D Q
6 tbsp peanut oil
10 oz/280 g salmon steak, skinned and cut into 1-inch/2.5-cm chunks
8 oz/225 g fresh scallops, shelled
3 carrots, thinly sliced
2 celery stalks, cut into 1-inch/2.5-cm pieces
2 yellow bell peppers, thinly sliced
6 oz/175 g oyster mushrooms, thinly sliced
1 garlic clove, crushed
6 tbsp chopped fresh cilantro
3 shallots, thinly sliced
juice of 2 limes
1 tsp lime zest
1 tsp dried red chili flakes
3 tbsp dry sherry
3 tbsp soy sauce
cooked noodles, to serve
1. Heat the oil in a large skillet or wok. Add the salmon and scallops and stir-fry over medium heat for 3 minutes. Remove from the skillet and keep warm.
2. Add the carrots, celery, bell peppers, mushrooms, and garlic to the skillet and stir-fry for 3 minutes. Stir in the cilantro and shallots.
3. Stir in the lime juice and zest, dried chili flakes, sherry, and soy sauce, then return the salmon and scallops to the skillet and stir-fry carefully for another minute. Transfer to warmed individual serving plates and serve immediately on a bed of cooked noodles.