Ingredients:

  • 1 tablespoon Sriracha sauce
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 8 oz salmon fillet, skin removed, cut into bite-sized cubes
  • 8 oz medium prawns, peeled and deveined
  • 2 tablespoons vegetable oil, divided
  • 2 cups mixed bell peppers, sliced (red, yellow, green)
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 green onions, sliced (white and green parts separated)
  • Optional: Cooked jasmine rice or noodles for serving

Instructions:

  1. In a mixing bowl, combine Sriracha, soy sauce, sesame oil, cornstarch, and sugar. Add salmon cubes and prawns to the bowl, ensuring they are well coated. Marinate for 10 minutes.
  2. Preheat the wok over medium-high heat until it begins to smoke slightly.
  3. Add 1 tablespoon of vegetable oil to the wok. Add the sliced bell peppers and snap peas; stir-fry for 2-3 minutes until vibrant and slightly tender. Add minced garlic and grated ginger; stir-fry for an additional 30 seconds until fragrant.
  4. Move the vegetables to the sides of the wok. Add remaining vegetable oil, then add marinated prawns and salmon to the center. Cook for 4-5 minutes, stirring occasionally, until salmon flakes easily and prawns are pink, cooked through.
  5. Add sliced green onions and toss everything together. Serve immediately over jasmine rice or noodles, if desired.