Heat wok over high heat until smoking. Add the oil (1 tbsp), then the ginger (1 cm), chili flakes, the vegetables (250 g) and a grinding of black pepper. Stir-fry vigorously for a couple of minutes.
Add the flaked salmon (180 g), turn heat down, add a tbsp water, the soy sauce (1 tbsp) and the mirin (1 tbsp). Stir a couple more minutes until vegetables are crisp-cooked and salmon is warmed through.