Steamed Ginger Salmon With Stir-Fried Bok Choy

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2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry

2 tablespoons plus 1 teaspoon low-sodium soy sauce

2 1/4 teaspoons sugar

Four 5-ounce skinless center-cut salmon fillets

2 1/2 tablespoons low-sodium chicken broth

1 1/2 teaspoons rice vinegar

2 teaspoons finely grated fresh ginger plus 1/4 cup finely julienned ginger

1 small garlic clove, smashed

1 1/2 teaspoons Asian sesame oil

2 small scallions, thinly sliced

1 1/2 tablespoons peanut oil

1 teaspoon Asian sesame oil

6 garlic cloves, sliced

1 teaspoon finely grated fresh ginger

1/4 teaspoon Chinese chili paste

1 1/2 pounds bok choy, sliced crosswise 1/2 inch thick


3 tablespoons low-sodium chicken broth

1 1/2 teaspoons low sodium soy sauce

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