Mike and I had a week of family birthdays and as a result, ate out most of the weekend. I love eating out and enjoying a meal cooked by someone other than myself; but I tend to miss the kitchen when I’m gone too long.
We hit up the market early is morning for groceries and inspiration. I grabbed some baby bok choy, sprouts, snow peas and scallions. After browsing the aisles, I decided to make Sweet Thai Chili Salmon on a bed of fresh veggies. Needed something easy and quick, so my hubby could run out to watch the Raptors take on the Nets in Game 7!
2 heads of baby bok choy
1 cup of bean sprouts
1 cup snap peas
1 cup shredded carrot
1. Marinate salmon in VH Sweet Thai Chili Sauce while you chop and prep your veggies. Add salmon to hot skillet and drizzle sauce over. Cook to your preference – I like mine medium well. You could also bake the salmon for twenty minutes on 425 degrees.
2. Throw chopped scallions, snow peas, carrot and sprouts into a hot wok with some sesame oil and VH Thai Soya Sauce. Toss veggies until coated in soya. I like my veggies to have some crisp so I only cook for five minutes. Usually, I take it off the heat once bok choy has begun to wilt.
3. Finish dish with chopped scallions for garnish.
What a great pre-game lunch. Hoping the Raptors pull off this win today! #WeTheNorth