Oriental salmon stir fry

Heat half of the oil in a wok or frying pan over a high heat. Stir-fry the fish in batches for 30 seconds on each side, or until lightly coloured. Use a fish slice to gently remove the fish from the pan and set aside on a warm plate. Heat the remaining oil and stir-fry the sliced mushrooms and garlic for 1 - 2 minutes. Add the Blue Dragon Stir-fry Oyster & Spring Onion Sauce, and stir over a high heat until piping hot. Add the bok choy and spinach, and toss until the leaves just begin to wilt. Immediately stir in the salmon pieces and add the soya and/or fish sauce, if using. Spoon the salmon stir fry onto cooked rice, and sprinkle with the toasted sesame seeds.