Spicy salmon stir fry with asparagus with baby sweetcorn
Wash and dice the salmon into 3cm cubes. Put into a bowl and add the soy sauce and flour and set aside.
Wash the baby sweetcorn and asparagus and cut in half lengthways. and stir fry in a heated wok with the olive oil for 1-2 minutes or until the vegetables become golden on the edges. Then add in the salmon with the soy sauce mix, add a splash of water and the madras paste, stir fry for 2 minutes.
Add the beansprouts into the wok and toss for 1 minute .
Turn out onto a plate and serve