•   2 cans skinless/boneless salmon, drained
  •   1 medium onion, sliced
  •   2 ribs celery, sliced on a bias
  •   2 large carrots, sliced on a bias
  •   1 head of bok choy, chopped
  •   1/4 teaspoon ginger, grated
  •   1 clove garlic, minced
  •   1 teaspoon sesame oil (or chili oil)
  •   1 tablespoon vegetable oil
  •   1 tablespoon plum sauce
  •   2 tablespoons soy sauce
  •   red pepper flakes (to taste)
  •   2 green onions, sliced on a bias (garnish)


In a wok, heat sesame oil over medium-high heat.  Add carrots, celery, and half of the sliced onions. Stir-fry for 3-5 minutes, until vegetables tender. Remove from heat and reserve.

In the same wok, heat vegetable oil and add remainder of onions.  Stir-fry the onions until they are just tender and translucent. Add drained salmon and cook for another minute.

In a small bowl, mix the soy sauce, plum sauce, garlic, ginger, and red pepper flakes. Adjust seasoning according to taste buds.

Pour mixture over salmon. Add Chinese cabbage and return the vegetables back into the wok. Stir gently until all is incorporated and heated through.

Serve on a bed of warm rice and garnish with green onions.


  •   This recipe can be used with any canned fish or protein of choice.
  •   All vegetables can easily be substituted with a bag of stir-fry vegetable blend but because I am using canned meat, I wanted to use fresh vegetables.  
  •   Plum Sauce is a thick and sweet sauce that is found in most grocery stores.  If you are unable to find it, it can be substituted with Hoisin Sauce or Sweet Chili Sauce. Be sure to taste the mixture and adjust according to your taste buds, before adding it to wok.
  •   I sliced the vegetables on a bias, only because I thought it was pretty.  You can certainly slice them however you like.

Hennie van Dyk