Hot and Sour Salmon with Greens

Name: Hot and Sour Salmon with Greens
Ingredients: 6 wild salmon steaks, about 6 ounces each; 2 1/2 pounds baby bok choy or bok choy, stem ends and leaf tips trimmed; 8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal; 3 heaping tablespoons fresh ginger cut into very thin julienne shreds; 6 tablespoons soy sauce; 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce; 1/4 cup sugar, or to taste; 2 tablespoons minced garlic

www.alternativemedicinedirect.com

Tender wild salmon and fresh bok choy in a zesty hot and sour dressing—perfect for warming up any chilly evening! Serves 6.

View full recipe on www.alternativemedicinedirect.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alternativemedicinedirect.com.

Share this recipe:

Cooking tools:

Roasting pan
Roasting rack
Serving platter
Aluminum foil
Oven
Stove
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Measuring spoon
Measuring cup
Colander

Ingredients

6 wild salmon steaks, about 6 ounces each
2 1/2 pounds baby bok choy or bok choy, stem ends and leaf tips trimmed
8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
3 heaping tablespoons fresh ginger cut into very thin julienne shreds
6 tablespoons soy sauce
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
1/4 cup sugar, or to taste
2 tablespoons minced garlic