Salmon Vegetable Stir-Fry

This probably isn't anything like a "traditional stir-fry", but when you're hungry and in need of something low in carbs, this will do nicely.

What you need:
2 cups bell pepper strips (green, red, and yellow), frozen
1 cup sweet peas, frozen
1 cup sweet corn, frozen
1 small can of salmon, with liquid
1 tsp. Ponzu Shoyu
1 tsp. Kombu Dashi
1/2 tsp. Ginger paste
1/4 tsp. Lemongrass paste
Chinese Five Spice and Cayenne, to taste
Cooking spray

Spray a wok with olive oil cooking spray.

Add vegetables and salmon.  Break salmon up into smaller pieces, if needed.

Add seasonings and turn on the heat.

Cook until vegetables are tender and almost all liquid has evaporated.

You can serve this on top of rice, if you wish, but I felt too "carbed out" at the time and opted for satisfaction with vegetables and meat.

It received the "Kitty Seal of Approval" while it cooked.  And it has the right amount of "that something" taste that it needed.  Pity I didn't have any chow mien noodles to try with it.  It might be pretty good with chow mien noodles.