Rinse and dry the salad leaves and arrange on a serving plate.
Seed and slice the chilli. Top and tail the beans and carrots, halving the carrots lengthways if they are thick.
Peel the shallots and cut into halves or quarters if large. Trim the asparagus and cut the stalks into 2.5-cm lengths.
Heat the olive oil and sesame oil in a large frying pan. Peel the garlic and crush it into the pan, then add the sliced chilli and stir-fry over moderate heat for 1 minute. Add the beans and carrots and continue to fry for 1–2 minutes more.
Add the shallots and asparagus and stir-fry for 1 minute. Then add the sherry, cover the pan and cook for 1minute more.
Cut the smoked salmon into strips, if necessary, add to the pan, cover and cook for 1 minute. Then add the soy sauce and caster sugar and stir well. Leave the sauce to heat through.
To serve, spoon the smoked salmon mixture over the prepared salad leaves and sprinkle with the coriander leaves.
A bowl of steamed new potatoes is an excellent accompaniment to this crunchy stir-fry.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate.