INGREDIENTS
1/4 cup
honey
4
garlic cloves
1 piece
ginger
4 tbsp
low sodium soy sauce
2 tbsp
rice vinegar
1 tbsp
sesame oil
1 tbsp
sriracha
1 tbsp
sesame seeds
16 oz
bok choy
8 oz
snap peas
7 oz
shiitake mushrooms
3 oz
oyster mushrooms
2
red bell peppers
1 tbsp
vegetable oil
24 oz
salmon filets