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Bok choy is a super healthy vegetable, filled with vitamins and minerals—more than any other similar type of cabbage. The combination of shiitake and salmon makes this a delicious and nutritious dish. By eating bok choy, you get 75% of your daily requirement of vitamin C. Cook it for a very short amount of time to keep the vitamins and eat it as fresh as possible.

Recipe for 4 people
Preparation time: 25 minutes


  • 400 g cooked jasmine rice
  • 250 g salmon, cut into blocks of around 1.5 cm
  • 2 baby bok choy, halved
  • 150 g shiitake
  • 2 large handfuls of fresh spinach
  • 1 small white onion, cut finely
  • 1 fresh red chili pepper, in thin rings
  • 2 spring onions, in rings
  • 1 clove of garlic, finely chopped
  • 1 tbs roasted sesame seeds
  • 1 tsp fresh ginger, grated
  • 1 tbs soy sauce for the shiitake
  • 1 tbs soy sauce for the bok choy
  • mild olive oil

Ingredients for vinaigrette

  • 3 tbs soy sauce
  • 2 tsp rice vinegar
  • juice from 1 lime


1. Prepare the rice as instructed on the package. Afterwards, set the pan aside with a lid on top of it.

2. Make the vinaigrette by mixing the soy sauce, rice vinegar and lime together and set this aside for later.

3. Cook the shiitake in olive oil on high heat until they start to colour. Add soy sauce to taste and then set aside for later. Then briefly cook the halved bok choy without letting it go limp. Finish it off with a bit of soy sauce and then set it aside with the shiitake.

4. Heat the olive oil in a pan with a thick bottom. Fry the garlic and onion until it starts to colour, and then add the rice. Stir fry for a few minutes, until the rice gets crispy. Add 2 tbs of olive oil, stir the chili pepper in and follow it with the ginger.

5. Add the spinach and blocks of salmon, and stir fry them until the spinach has shrunk and the salmon is well mixed with the rice.

6. Lastly, add the shiitake and vinaigrette and stir it until it is well mixed. Add salt and pepper to taste. Scoop the mix into bowls, lay the bok choy on top and sprinkle it with roasted sesame seeds and thin rings of spring onion.

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