We had probably a pound of leftover, already-cooked salmon, but I’m sure just about any other leftover meat could be substituted. Veggies consisted of a bunch of radishes, julienned, a small package of snow peas, a bunch of green onions and half a package of shredded carrot. Mushrooms would have been good too.
First, heat up some sesame oil in the wok, add minced garlic and a good amount of minced fresh ginger and stir-fry until aromatic. Then add veggies, and once they start getting tender, the salmon.
The sauce was a homemade combination of oyster sauce, rice vinegar, black vinegar, mirin, sake, soy sauce, wasabi, chinese mustard and black bean garlic sauce. Which is added after the salmon. Then add about two cups of cooked rice and a well-beaten egg at the very end.
