This fast and fabulous supper will become a staple in your kitchen – I guarantee it!!
2 skinned salmon fillets
1 garlic clove, finely minced or chopped
2 tbs. vegetable or peanut oil
generous 1/2 cup stemmed and sliced shiitake mushrooms
2 bok choy, roughly chopped, with stems separated from leaves
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste
Heat a nonstick pan or wok over a medium-high heat and cook the salmon for several minutes a side or until cooked through. Remove to two warmed plates.
Add the oil to the pan and fry the garlic just until it softens. Stir in the mushrooms and chopped bok choy stems. Cover and cook for about 5 minutes, then remove the lid and add the chopped bok choy leaves, soy sauce and sesame oil. Cook 1-2 more minutes until the leaves have wilted.
Divide the veg between the two plates, season with pepper and serve.