Honey soy garlic salmon stir fry 

• 4 salmon filet skinless, cut into bite-sized cubes
• 1 pinch salt
• 1 pinch black pepper
• 1/4 chopped cabbage
• 1 red capsicum seeded, sliced
• 1 onion large, peeled, cut into bite-sized wedges
• 3 carrots, sliced
• 4 bok choy, sliced and washed thoroughly 
• 6 cloves garlic finely minced
• 1 tablespoon chopped ginger
• 2 tablespoons extra virgin olive oil
• ¼ cup soy sauce
• ¼ cup water plus 1 tablespoon
• 3 tablespoons honey
• 2 teaspoons cornstarch

INSTRUCTIONS 

• First, prepare the salmon. Start with a fresh, boneless, skinless fillet. Cut it into bite-sized cubes. Sprinkle with a pinch of salt and pepper.
• Next, prepare the vegetables. The capsicum should be seeded and sliced, then cut into bite size strips. Peel the onion and cut into bite-sided wedges. Peel and mince the garlic cloves.
• In a wok or large skillet, heat the oil over medium high to high heat. When the oil starts to shimmer, add the salmon to the wok. Cook for 3 minutes, shaking the wok and flipping the salmon GENTLY to cook on all sides. Transfer the salmon to a bowl, pour 1/2 of the honey and 1/2 of the soy over the salmon. Cover with foil, and keep warm.
• Then in the same wok, add the  onions. Cook and stir quickly for about 5 minutes or until crisp-tender.
• Add the cabbage and cook for 3 mins. 
• Stir in the garlic and cook until you can smell the garlic, about 1 minute.
• Carefully add the water, soy sauce, honey, and ginger to the vegetables. Reduce heat to a simmer, and stir to combine.
• Add remaining vegetables and cook for 3 minutes. 
• In a small bowl, stir together the cornstarch and 1 tablespoon of cold water. Pour this mixture into the wok and stir well.
• Increase heat to a low boil and cook for a minute or two until the sauce has thickened.
• Return the salmon to the pan, toss to coat well.
• Remove from heat and serve immediately. Garnish with sesame seeds if desired.

ENJOY 😊