Cookwith - Foxborough Wok-Hei Salmon & Summer Veggie Stir-Fry

Ingredients

• 4 skinless salmon fillets (5 oz each)
• 2 tbsp cornstarch (gluten-free)
• 2 tbsp dry sherry or rice wine
• 3 tbsp neutral oil (e.g. avocado or grapeseed)
• 1 red bell pepper, sliced thin
• 1 yellow squash, sliced into half-moons
• 1 small red onion, sliced
• 1 cup snap peas, trimmed
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp gluten-free tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey or agave (optional, for touch of sweetness)
• 1 tsp toasted sesame oil
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)
• Kosher salt & black pepper, to taste