Steamed Ginger Salmon with Stir-Fried Bok Choy

• 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
• 2 tablespoons plus 1 teaspoon low-sodium soy sauce
• 2 1/4 teaspoons sugar
• Four 5-ounce skinless center-cut salmon fillets
• 2 1/2 tablespoons low-sodium chicken broth
• 1 1/2 teaspoons rice vinegar
• 2 teaspoons finely grated fresh ginger plus 1/4 cup finely julienned ginger
• 1 small garlic clove, smashed
• 1 1/2 teaspoons Asian sesame oil
• 2 small scallions, thinly sliced
• 1 1/2 tablespoons peanut oil
• 1 teaspoon Asian sesame oil
• 6 garlic cloves, sliced
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon Chinese chili paste
• 1 1/2 pounds bok choy, sliced crosswise 1/2 inch thick
• Salt
• 3 tablespoons low-sodium chicken broth
• 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
• 1 1/2 teaspoons low sodium soy sauce

1. In a small bowl, combine the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar.
2. Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid.
3. Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
4. In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions.
5. Add the remaining 1 tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
6. Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil.
7. Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes.
8. Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
9. Heat a large wok or skillet until very hot.
10. Add the peanut oil and sesame oil and heat until just smoking.
11. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds.
12. Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes.
13. Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
14. Transfer the salmon and greens to plates and pass the sauce at the table.

chinese cooking wine, soy sauce, sugar, center, chicken broth, rice vinegar, ginger plus, garlic, asian sesame oil, scallions, peanut oil, asian sesame oil, garlic, ginger, chinese chili paste, bok choy, salt, chicken broth, chinese cooking wine, soy sauce

Taken from www.foodandwine.com/recipes/steamed-ginger-salmon-with-stir-fried-bok-choy (may not work)