1/4 cup teriyaki sauce
1 teaspoons sesame oil
1 tablespoon fresh ginger, finely chopped
1 clove garlic, finely chopped
1/2 pound salmon filet, skinned
1 tablespoon vegetable oil
1 small onion, diced
1 pint mushroom medley, sliced
Handful fava bean or buckwheat shoots
2 small heads bok choy (stems sliced, leaves left whole)
1 tablespoon sesame seeds (optional)
Cut salmon into one-inch cubes.
Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.
In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.
Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).
Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired.