This is one of the dishes that I prepared for my son and stored in the fridge to be eaten later. It’s so easy and so healthy you’ve just got to try it.
- 2 heads of broccoli, cut into large florets
- 0.5 bag of baby carrots
- 1 clove garlic, finely diced
- 1 small slice of salmon
- mushroom/oyster sauce
- cooking oil
- salt and pepper to taste
First, I heated up some oil in a non-stick pan on medium to low heat.
Place the slice of salmon, lightly salted and peppered, in the pan and let it fry slowly first on one side, then flip over and allow to fry until cooked through and both sides are lightly brown. This should take roughly 10-12 minutes.
Remove the salmon to a plate. Using a fork, break up the salmon into flakes and remove the bones. Leave aside.
Add a bit more oil in the pan on medium heat and lightly fry the garlic for a 2-3 minutes till fragrant. Be careful not to burn the garlic or it will taste bitter.
Throw in the carrots and add a splash of water and leave it for about 5 minutes to soften up.
Add the broccoli, a dash of mushroom/oyster sauce and a sprinkle of pepper. Stir-fry for approximately 5-7 minutes till the broccoli is cooked. Watch closely to ensure broccoli is not overcooked or it will turn yellow.
Serve on a plate (or in my case, I placed in a Rubbermaid container for refrigerating) and top with the salmon flakes.
And that’s all there really is to it. It’s really tasty and goes well with pasta, noodles or rice.
My son had some fruits left over from the fresh fruit baskets we got for Christmas and he ate those for dessert.