CHINESE STEAMED SALMON

PORTIONS: 1

INGREDIENTS

1 (6.oz) salmon fillet

½ tbsp. vegetable oil

½ tsp. minced ginger

1 minced garlic clove

2 tsp. rice wine vinegar

½ tsp. brown sugar

2 tbsp. white wine (Rhine)

2 tsp. soy sauce

1 tbsp. sliced scallions

1 tbsp. diced red pepper

METHOD

In a small frying pan, heat up the oil and stir fry ginger and garlic together.

Add the rest of the ingredients and salmon. Cover it and let it steam at low flame.

Serve with rice and vegetables.

STIR FRY MIXED VEGETABLES

PORTIONS: 4

INGREDIENTS

2 tbsp. vegetable oil

1 tsp. minced ginger

2 minced garlic cloves

½ sliced red pepper

½ sliced green pepper

1 cup sliced carrots

2 Japanese eggplants

2 cups baby Bok Choy leaves

2 cups Napa cabbage

1 cup bean sprouts

1 tbsp. oyster sauce

1 tbsp. hoisin sauce

METHOD

Heat up a Wok or frying pan with the oil and stir fry ginger and garlic together. Add and stir fry peppers, carrots and eggplant. Once the vegetables are cook add and stir fry cabbage and bok choy. After cabbage and bok choy is cooked add oyster sauce and hoisin sauce and mix in the vegetables. Serve it hot.