8 ounces snow peas, topped and tailed
8 ounces baby corn ears, halved
salt and pepper
2 tablespoons vegetable oil
1 onion, roughly chopped
2 cloves garlic, chopped
12 ounces salmon fillet, skinned, boned and cut into think strips
2-3 tablespoons soy sauce
juice of 1 lemon

Blanch the snow peas and baby corn in a pan of boiling salted water for 1 1/2 minutes. Drain. Immediately run the vegetables under cold water.

Heat the oil in a wok and stir-fry the onion and garlic for 1 minute. Add the blanched vegetables and continue stir-frying for 45 seconds. Add the salmon, soy sauce, and lemon juice. Season and stir-fry for 2-2 1/2 minutes longer or until the salmon is just cooked and a skewer can easily be pushed through the pieces. Serve immediately with rice or noodles.
SERVES 4