Ingredients
- 2 Tablespoons 2 Tablespoons dry sherry
- 3 Tablespoons 3 Tablespoons peanut oil, divided
- 2 teaspoons 2 teaspoons wasabi
- 12 oz. 12 oz. Alaska Smoked Salmon (cold smoked/Lox), thinly sliced
- 1/4 cup 1/4 cup chopped green onion
- 1 teaspoon 1 teaspoon minced garlic
- 1 teaspoon 1 teaspoon mincedginger
- 1 cup 1 cup julienned bok choy
- 1 cup 1 cup sliced shiitake mushrooms
- 1 Tablespoon 1 Tablespoon fermented black bean sauce
- 2 Tablespoons 2 Tablespoons rice vinegar
- 1/4 1/4 to 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 teaspoons 2 teaspoons sesame oil
- 1 teaspoon 1 teaspoon rice vinegar
- 1 Tablespoon 1 Tablespoon chopped green onion
- 1 teaspoon 1 teaspoon each toasted sesame seeds, chopped basil leaves, chopped mint leaves
Servings:
Units:
Instructions
- In a small bowl, blend sherry, 1-1/2 tablespoons peanut oil and wasabi. Brush the center of serving platter with the wasabi spread. Arrange
- the Alaska Smoked Salmon slices over the wasabi spread. Cover and set aside (or refrigerate, if serving later).
- In a nonstick pan, heat remaining peanut oil; stir-fry green onion, garlic, and ginger for 1 minute. Add bok choy, mushrooms, and bean
- sauce; stir-fry just until bok choy is wilted and mushrooms soften, about 1 to 2 minutes. Stir in rice vinegar and pepper flakes, season
- with salt and pepper.
- Arrange mushroom mixture over center of salmon. Drizzle on the sesame oil and rice vinegar. In a small bowl, combine remaining ingredients;
- sprinkle over salmon.
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