This dish continues to help use that old salmon, is amazing with fresh salmon, and is good in the winter with whatever veggies you can get your hands on. While we usually do salmon, you can add your choice of meat, and we always serve it over rice.
1/2 cup soy
Tbsp sesame oil
Tbsp rice wine vinegar
Tsp granulated garlic
Pinch red chili flakes
Tsp granulated ginger
1/4 cup brown sugar
3 tbsp honey
1 tsp cornstarch mixed in 1/2 cup water
Bring all but cornstarch water mixture to a simmer. Add cornstarch water slowly, stirring. Once mixture is back up to a simmer, turn it off. It will thicken.
1 Zucchini cut into 1/8 inch thick half moons
1/2 head Bok choi, coarsely shredded
1/2 yellow Onion, sliced 1/8 inch thick
2 tbsp canola
Bring pan to high heat, add oil. Once oil is hot, Sauté zucchini and onion for one minute, turn heat down to medium. Add bok choi. Sauté on medium for one minute, then turn heat off. Add 1/3 of sauce to veggies. Toss everything together in the pan. It will still be hot enough to get some simmer, which is exactly what you want. The rest of the sauce can be used on the salmon and rice as needed.