Crunchy, crispy, tasty sesame salmon open pastries, paired with seasonal vegetables and cooked with ginger, clove, and soy sauce for a pleasantly spicy umami flavour.
Chef’s Tip
For the perfect green stir fry for these delicious pastries, slice vegetables to the same thickness for even cooking.
Slice mangetout into strips. Halve spring onions and then slice lengthways to make even strips. For choi sum, slice off the stalks and cut these thinly, then roughly chop the leaves. Use the finest stems of tenderstem for best results and divide into small florets then slice the stems finely.
