Adapted from foodnetwork.com; Nigella Lawson; serves 4; ready in under 30 minutes. The basic recipe did not include ginger or the hot peppers, but taste great.
4 salmon filets
3 Tablespoons canola or peanut oil
1 large clove garlic, minced
1 Tablespoon fresh ginger, peeled and chopped into matchsticks
1 hot pepper, sliced or 1/2 teaspoon red pepper flakes—or to taste
1 cup or more shitake mushrooms, stems removed and caps thinly sliced (can also use cremini mushrooms)
3-4 cups bok choy, leaves and stems separated, stems sliced thin and greens roughly chopped
3-4 Tablespoons soy sauce
1 Tablespoon sesame oil
Salt and fresh ground pepper to taste
Thinly sliced scallions for garnish (optional)
In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Add the ginger and chili pepper. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately. Garnish with thinly sliced scallions, if desired.