Stir-Fried Salmon and Vegetables

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.