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1
In a small bowl, combine the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar.
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2
Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid.
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3
Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
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4
In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions.
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5
Add the remaining 1 tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
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6
Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil.
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7
Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes.
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8
Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
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9
Heat a large wok or skillet until very hot.
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10
Add the peanut oil and sesame oil and heat until just smoking.
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11
Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds.
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12
Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes.
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13
Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
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14
Transfer the salmon and greens to plates and pass the sauce at the table.
