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1 cup Chinese cabbage, julienned
1 cup Bok Choy, julienned
1 cup bean sprouts
1 cup Chinese long green beans
1/2 cup carrots, julienned
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon chicken stock
8 ounces salmon fillet, grilled
Preparation:
| 1. | Grill salmon for 3 minutes on each side, finish in a 350-degree oven for 5 minutes. (While cooking Chinese vegetables.)
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| 2. | Heat Wok, and add sesame oil.
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| 3. | Then, add long green beans, followed by carrots, bean sprouts, cabbage, bok choy, ginger, and garlic. Sautee over medium heat for 1 minute.
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| 4. | Add Chicken stock and soy sauce and cook until vegetables are tender.
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| 5. | Serve immediately accompanied by grilled salmon. |
Serves: 2
Yields: 4 cups vegetables and 8 oz salmon
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