Salmon Stir-Fried Shirataki - cooking recipe

Ingredients

56 g salmon (I used water-packed canned)
1/4 teaspoon sesame oil
1 garlic clove
2 1/2 teaspoons soy sauce
1 tablespoon vinegar
1 tablespoon cooking wine (I use rice)
90 g shirataki noodles
salt & fresh ground pepper, to taste
1 pinch cornstarch (i use flour)
Some ideas for vegetables to add
wakame seaweed, to taste
26 g red bell peppers
26 g green bell peppers
1 shiitake mushroom
3 okra pods, to taste
15 -26 g carrots
cabbage, to taste

Preparation

Chop the clove of garlic.
Marinate the first six ingredients together for a few hours or overnight.
If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
Cut all the vegetables into fine strips.
Heat oil in skillet.
Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
Add some salt and pepper.
Then add the vegetables and cook for two minutes.
Add the cornstarch to the marinade and stir to dissolve.
Stir in the shirataki and the marinade and bring to boil.
Add more salt and pepper to taste.