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