Green Veges (Good Anti-oxidants)

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Okay, we all need those green veges & salads. But sometimes it's hard to thik of interesting ways to cook them. Here is a lovely, tasty recipe. Steamed salmon and bok choy with black vinegar sauce ******************************************************* 4 heads bok choy 4 long green onions 2cm ginger Peanut oil and a dash of sesame oil for cooking 250ml fish stock 75ml black vinegar 25ml Chinese rice wine 50ml dark soy 75g caster sugar 10g cornflour 4 x 150g salmon fillets Serves 4 Wash and trim bok choy. Peel and finely slice onions and ginger. Pile into a steamer basket. Set aside. Heat a large saucepan and add the peanut and sesame oils. Add the onion and ginger peelings and stir-fry for a few minutes. Add the fish stock, vinegar, rice wine, soy and sugar and simmer for 5-10 minutes. Add the cornflour that has been mixed with a little water. Bring to the boil and stir until sauce has thickened. Strain and keep warm. Place the salmon fillets into the steamer tray with the bok choy and steam until cooked. Place on to serving plates, spoon over the black vinegar sauce and serve.