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1
Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
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2
Add Kung Pao Sauce and cook for a further 2-3 minutes.
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3
Add peanuts, sliced spring onion and the chopped roots of the coriander.
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4
Remove from the heat and fold through half of the coriander leaves
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5
Serve with remaining coriander leaves
