Looking for a great Mother’s Day gift? This Asian-inspired gift “basket” is perfect for gourmet moms, or any mom who likes to cook.
Purchase a wok (or large, heavy-bottomed skillet) to use as a basket. Fill it with elegant chop sticks, wooden stir-fry utensils, curry and five spice mixes, packaged udon noodles, rice vinegar, coconut milk, fish sauce, roasted red chili paste and sesame oil.
Print my recipe for Salmon and Veggie Stir-Fry on a card and tuck it in the wok, then tie a bow around the handles with colorful ribbon.
Or, just invite Mom over for dinner and make this quick, easy and delicious meal she’s sure to love!
Stir-Frying Tips:
* Rinse, drain and prep veggies in advance, cutting them into similar-sized pieces for even cooking.
* If using a non-stick wok, pre-heat (medium-high to high heat) for at least a minute before adding oil.
* Drizzle oil down the sides of the wok so it coats both the sides and bottom. The oil will heat faster this way.
*When adding sauce to vegetables and/or meat, form a “well” in the middle by pushing ingredients up the sides of the wok. Pour sauce in the middle and stir to thicken before combining with the other ingredients.
Salmon and Veggie Stir-Fry with Red Chili Sauce
Serves 4
Sauce
2 tablespoons organic rice vinegar
1 tablespoon sugar, honey or stevia
1 tablespoon grated ginger root
1 tablespoon cornstarch
2 tablespoons hoisin sauce
1/2 teaspoon fish sauce
1 to 2 teaspoons roasted red chili paste, to taste
Stir-Fry
2 tablespoons peanut or canola oil
1 medium yellow onion, peeled and chopped
2 cups purple or green broccoli florets
2 medium carrots, sliced in ribbons
3 bunches baby bok choy, rinsed and sliced in quarters
6 green onions, cut in half, roots removed and discarded
2 cups chopped purple cabbage
¼ pound salmon fillet
2 teaspoons toasted sesame oil
In small bowl, combine rice vinegar, sugar, ginger root, cornstarch, hoisin sauce, fish sauce and red chili paste. Mix well and set aside to allow flavors to combine.
In large wok (or skillet), heat oil over high heat. Add onion, broccoli and carrots. Stir constantly for 3 to 4 minutes or until vegetables begin to soften. Add bok choy, green onions and cabbage, stirring constantly. Immediately place salmon fillet on top of vegetables. Reduce heat to medium, cover wok or skillet and cook for 4 to 5 minutes or until salmon flakes when tested with fork. Flake salmon and stir into vegetables.
Make a well in the center of the wok or skillet. Stir the vinegar mixture and add it into the wok or skillet. Turn heat to medium-high and stir-fry for 2 to 3 minutes until the sauce bubbles and thickens. Drizzle with sesame oil. Serve immediately over hot cooked udon noodles or rice.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.