1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Grate ginger to yield 1/2 tbsp. Combine with 4 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sugar and 1 1/2 tbsp sesame oil in a small saucepan and bring to a simmer. Cook for 5 minutes, or until slightly thickened. Remove from heat.

3. Trim and halve broccolini. Cut capsicum into strips.

4. Heat a large frypan over high heat. Add 1 tbsp sesame oil and prepared vegetables, cook for 2 minutes then add crushed garlic and bean shoots. Warm through, then set aside in a serving bowl, keep pan over medium heat.

5. Rub salmon fillets with sesame oil, salt and pepper. Cook in the pan, skin-side down, for 3 minutes. Turn over and cook for a further 3 minutes, or until cooked to your liking.

6. Serve salmon fillets with rice and vegetables. Drizzle with teriyaki sauce to taste.

Notes:
Remove skin from the salmon fillets if preferred. Rub with salt and cook, skin-side down, for 3 minutes.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 4-5 minutes on each side, or until cooked through.

basmati rice 300g
ginger 30g
broccolini 1 bunch
red capsicum 1
garlic 1 clove
bean shoots 1 bag
salmon fillets (skin on) 2 packets

From your pantry:
sesame oil, salt, pepper, soy sauce, white (or rice) wine vinegar, sugar (brown)