350g salmon steak, cut into 1cm slices
1 tsp. AYAM sesame oil
1 cup vegetable stock
2 small red chilli, deseeded and thinly sliced
2 tbsp. ginger, grated
2 garlic cloves, roughly crushed
1 bunch of bok choy, washed and separate each leaf, cut in half lengthways
1 bunch a coriander, washed and roughly chopped
2 tbsp. AYAM soy sauce
1 tbsp. honey
2 cups of cooked quinoa
1 tbsp. sesame seeds, toasted
Heat a wok to high heat, add ½ tbsp. of sesame oil, chilli, garlic and ginger, and cook the salmon for 3 minutes in a few tablespoons of stock. Add bok choy and cook until just wilted. Stir though soy and honey, add half the bunch of coriander, cooking for a further 2 minutes.
In a bowl, mix together the quinoa with the other half of the coriander and sesame oil. Serve the salmon and bok choy on a large platter, on a bed of the fragrant quinoa and sprinkle with sesame seeds.