1. In small bowl combine rice all sauce ingredients (vinegar, sugar, ginger root, cornstarch, hoisin, fish sauce, and red chili paste). Mix well and set aside to allow flavors to combine.
2. In a large wok (or skillet) heat oil over high heat. Add in onion, broccoli, and carrots. Stir-fry, stirring constantly for 3-4 minutes or until vegetables begin to soften. Add bok choy, green onions and the cabbage, stirring constantly. Salmon fillet on top of vegetables. Reduce heat to medium, cover wok and cook for 4-5 minutes or until salmon flakes with fork. Flake salmon and stir into vegetables.
3. Make a well in the center of the wok. Stir the vinegar sauce and add it into the wok. Turn heat to medium-high and stir-fry for 2-3 minutes until the sauce bubbles an thickens. Drizzle with the sesame oil. Serve immediately over hot, cooked udon noodles, rice, or quinoa.
1. prep all the veggies in advance in similar-sized pieces for even cooking.
2. Vegetables should be rinsed and drained ahead of time.
3. If using a non-stick wok, pre-heat for at least a minute before adding oil.
Note: up to 1 teaspoon of fish sauce can be added if you like more salty foods.
4. Drizzle the oil down the sides of the wok so that it coats both the sides and the bottom of the wok.
5. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (37%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 29.7mg||9 %|
|Sodium 533.4mg||18 %|
|Potassium 967.1mg||25 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 33g|
|Protein 20.4g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 357
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