Five-spice salmon with stir-fried veg

1 Heat half the oil in a wok or large non-stick frying pan set over a high heat. Coat salmon loins evenly in spice and add to wok. Cook, turning occasionally, for 3-4 minutes or until salmon surface is golden brown and fish is just starting to flake. Remove salmon from wok and cover to keep warm. Set aside.

2 Add remaining oil to wok with mushrooms, garlic, ginger and chilli (if using). Cook, stirring occasionally, for 1-2 minutes or until mixture is aromatic and mushrooms are soft. Add bok choy, snow peas and oyster sauce to wok with 2 tablespoons water (this will produce a little steam). Cook vegetables for 2 more minutes or until greens are bright and just tender.

3 Prepare rice according to packet directions. Divide brown rice among 2 bowls. Top rice with stir-fried vegetables and salmon. Scatter with sesame seeds and serve.