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Salmon and Bok Choy Stir-Fry

Salmon and Bok Choy Stir-Fry over Brown Rice

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Chef Elana’s mother was once gifted a Chinese wok for her kitchen, and it soon became her favorite pan for quickly cooking simple but exciting dinners—so much that the whole family knew her go-to dish was “[fill in the blank] in the wok.” Here, Chef Elana’s riffing on the original chicken and broccoli combo from her childhood, swapping in tender salmon, plus bok choy, scallion, ginger, and garlic to elevate the classic Asian flavors. It’s stir-fried at high heat in a soy sesame sauce to achieve the same delicious results, but if you have a wok on hand, even better!
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 690
  • Protein 44g
  • Total Carb 92g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    • 1/2 ounce
    • ginger
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • oyster sauce
    • 3 tablespoons
    • oyster sauce
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • garlic
    • 1 clove
    • garlic
  • brown rice
    • 1 cup
    • brown rice
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • salmon
    • 2 fillets
    • salmon
  • broccoli
    • 8 ounces
    • broccoli
  • scallion
    • 1
    • scallion

What You’ll Need

  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce thoroughly—bok choy tends to hide dirt between its leaves. Halve bok choy lengthwise, then cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Cut broccoli into 1-inch florets, discarding tough stem. Trim and discard scallion root and thinly slice. Mince garlic. Trim and discard skin of ginger.

  2. Cook Rice

    Cook Rice

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and set aside.

  3. Sear Salmon

    Sear Salmon

    While rice cooks, pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat half of sesame oil in a medium pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 5 minutes. Flip and sear on opposite side until cooked through and opaque, 3-5 minutes more. Transfer salmon to a plate, reserving pan for cooking vegetables, and set aside.

  4. Cook Vegetables and Make Stir-Fry Sauce

    Cook Vegetables and Make Stir-Fry Sauce

    Wipe pan from salmon clean and add remaining sesame oil over medium heat. When oil is shimmering, add bok choy bulbs, broccoli, garlic, and whole knob ginger. Cook, stirring, until vegetables are softened, about 8 minutes. Meanwhile, in a small bowl, whisk together oyster sauce, soy sauce, and rice wine vinegar, then set aside.

  5. Finish Stir-Fry and Flake Salmon

    Finish Stir-Fry and Flake Salmon

    After 8 minutes of vegetables cooking, stir in carrots, bok choy leaves, and stir-fry sauce. Simmer until sauce is thickened, 3-4 minutes. Remove and discard ginger, then remove pan from heat. Remove and discard skin from salmon. Using a fork, flake fish into large pieces. Add salmon to pan with vegetables and stir gently to coat with sauce.

  6. Plate Stir-Fry

    Plate Stir-Fry

    Serve salmon and bok choy stir-fry over brown rice. Garnish with scallion and dig in!

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