Easy stir-fry with shrimp and salmon

"There's no way I'll have supper ready in 20 minutes." 18 minutes later it was on the table. This is quick, easy and delicious. Use whatever vegetables you have. This is just some of what I had available. 

Serves 2 (I actually made it to serve 4)

Ingredients

6 cloves garlic
1 small red chilli

2cm ginger

250g brown basmati rice (ready cooked)

handful of sugarsnap peas

handful of baby sweetcorn

bunch of spring onions

1 carrot

couple of florets of broccoli

4 large Brussels sprouts

1 tbsp dark soya sauce

1 tbsp toasted sesame oil

1/2 fish stock cube/pot

2 salmon portions

1 handful frozen cooked, shelled shrimps

Method

Chop the vegetables. 

Make up 150ml fish stock using the stock cube/pot and boiling water. 

Throw the garlic, chilli and ginger into a food processor and finely chop. (You'll keep most of this for another time.)

Fry the vegetables quickly in a wok on a high heat whilst stirring. Add about 1tsp of the garlic, chilli and ginger mix. (Put the rest of the mix in the fridge or freezer for use another time.) Fry for another minute or two whilst stirring. Now place the frozen prawns in the mix and blend them in. Add the rice, stir through and add the fish stock. Place the salmon fillets on top and close the lid of the wok. Steam the whole thing for about 2 minutes so the fish is just cooked. Now dress with soya sauce and sesame oil.