1 can (14 oz.) vegetable or chicken broth
2 Tablespoons soy sauce
1 garlic clove, crushed
1 teaspoon grated fresh ginger root
1/2 teaspoon Chinese five-spice powder
4 green onions, thinly sliced
1 small red bell pepper, seeded and thinly sliced
2 celery ribs, thinly sliced
2 cups bean sprouts
2 heads baby bok choi, thickly sliced
2 Alaska salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
Pour broth into a wok or shallow pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring to a simmer.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon fillets on top of the vegetables and cover with a lid or sheet of foil. Cook 8 to 10 minutes for frozen salmon or 5 to 7 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Taste the broth, seasoning with salt and pepper, if needed. Ladle into warm bowls and serve.
Cook’s tip: To make the dish more substantial, serve with rice or egg noodles.
Photo by Steve Lee
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