Japanese salmon stir-fry

Instructions

1. Combine salmon and 2 teaspoons soy sauce in a bowl. Set aside.
2. Heat a wok over high heat. Add broccolini and ¼ cup (60 ml) water. Cook, partially covered, for 3–4 minutes or until water has evaporated and broccolini is bright green and just tender. Transfer to a bowl.
3. Reheat wok over high heat. Add onion, capsicum and ¼ cup (60 ml) water and cook, partially covered, for 3–4 minutes or until water has evaporated and vegetables are just tender. Transfer to bowl with broccolini.
4. Heat half the oils in wok over high heat for 10 seconds. Stir-fry half the salmon for 1–2 minutes or until seared. Transfer to a plate. Repeat with remaining oils and salmon. Return all salmon to wok with ginger and toss to coat. Return vegetables to wok with vinegar, mirin and remaining soy sauce. Stir-fry over high heat until combined and hot. Serve sprinkled with sesame seeds.