Teriyaki Ginger Salmon with stir-fried bok choy and carrots

Ingredients

• Stir fry
  • 10 heads of Baby Bok Choy
  • 4 large carrots chopped
  • 2 large yellow onions
• Sauce
  • 4 Garlic Cloves
  • 4 TBSP chopped Ginger
  • 6 fl. oz Teriyaki Sauce
• 6 Salmon fillets

Directions

1. Make Teriyaki Ginger Glaze
   • Combine teriyaki glaze, ginger, and garlic
   • Split into two containers
2. Salmon
   • Rinse salmon fillets and pat dry. Season with salt and pepper
   • Coat one side of the salmon with 1 of the portions of teriyaki glaze
   • Cook over a wood fire
3. Stir Fry
   • Slice onions
   • Chop carrots into large pieces.
   • Chop Bok choy into large pieces separating the white part form the green part
   • Add to a wok 1 tsp of oil and heat on medium high heat.
   • Add onion and saute until tender.
   • Add Carrots. Cook for about 3 minutes while string.
   • Once edges of carrots start to become tender add white part of the the bok choy
   • After 2 minutes add green part of the bok choy. Cook for 1 minute.
   • Add the other portion of teriyaki glaze stir then plate.