Step 1

Whisk together ingredients for sauce, and set aside.

Step 2

Pat dry salmon fillet, and cut into large chunks.

Step 3

Slice red onion into half moons.

Step 4

Peel and mince garlic cloves.

Step 5

Peel and grate ginger until you have about one tablespoon.

Step 6

De-seed bell peppers, then cut into bite-sized chunks.

Step 7

Wipe any dirt off mushrooms, then cut into quarters (or eighths if mushrooms are very large).

Step 8

Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet or wok over medium-high heat, then add salmon.

Step 9

Let salmon pieces cook, without stirring, until bottoms are lightly browned, about 4 minutes.

Step 10

Flip pieces over carefully and cook until the opposite sides are lightly browned as well, about 3 minutes. Salmon should be just barely cooked through. Remove from pan and set aside.

Step 11

Add mushrooms to the pan. Sauté until mushrooms begin to brown, about 3 minutes.

Step 12

Push the mushrooms to the sides of the pan and add 1/2 tablespoon oil to the middle of the pan.

Step 13

Add the broccoli florets. Stir together, then cover and cook for 2 minutes.

Step 14

Remove cover, stir, then clear a space in the middle of the pan.

Step 15

Add 1/2 tablespoon of oil, then add onions, garlic, ginger, and peppers to the pan.

Step 16

Stir together and sauté for 5-7 more minutes, until vegetables are tender and starting to brown.

Step 17

Add salmon pieces back into the pan, and stir gently.

Step 18

Whisk the sauce again to make sure the cornstarch is well incorporated.

Step 19

Make a well in the center of the pan, then pour in the sauce.

Step 20

Stir while sauce thickens and turns into a glaze, about 30 seconds, then serve.

Step 21

Garnish with sliced green onions, if desired.