Not up for noodles today, I wanted some vegetables to go with my salmon teriyaki.   So, I took about 4 shallots and 2 large cloves of garlic and sliced them lengthwise.   I then heated some sesame seed oil with vegetable oil in a wok, and browned the garlic and shallots a bit.

To this I added sliced green pepper and 1 slivered red scotch bonnet and stir fried.

I had a big old Chinese cabbage, so I sliced it and added to the wok, stir frying for a couple of minutes.   After, I added a good splash or two of Tamari soy sauce and continued to stir fry for about a minute.

I then sprinkled black sesame seed over the top.  If you don’t know about Tamari soy sauce, you should try some.   The flavor is profound without being unpleasantly salty.

I cheated with the teriyaki sauce.   I used a brand I found in the supermarket here. A little salty and not much character.   Lazy!   I could have made the sauce easily.   Oh well. I have a good quality Japanese brand of bottled teriyaki, but it’s in the garage somewhere. En tout cas,  the salmon was still pretty good.   Wagamama craving satisfied!

Beverage suggestion:   A shot of frozen vodka