Teriyake Stir-Fried Salmon with Crispy Leeks

Ingredients:
- 1 pound salmon fillet, skinned
- 2 tablespoon sweet soy sauce
- 2 tablespoon tomato ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 clove garlic, crushed
- 4 tablespoon vegetable oil or olive oil
- 1 leek, thinly shredded

Preparation:
Cut the salmon into slices. Place the slices of salmon in a shallow nonmetallic dish.
Mix together the soy sauce, tomato ketchup, rice wine vinegar, sugar and garlic.
Pour the mixture over the salmon, toss well, and marinate for about 30 minutes.
Meanwhile, heat 3 tablespoon of the oil in a large preheated wok.
Add the leeks to the wok and stir-fry over a medium high heat for about 10 minutes, or until the leeks become crispy and tender.
Using a slotted spoon, carefully remove the leeks from the wok and transfer to warm plate.
Add the remaining oil to the wok. Add the salmon and the marinade to the wok and cook for 2 minutes. Spoon it over the leeks, serve immediately.