Farm to Wok: Asian Greens and Vegetables Stir Fry

This is a Keng family favorite — a stir fry dish that highlights the color and flavor of fresh, seasonal vegetables and can be adapted for “what’s growing in the garden or farmers market.” Versatile, healthy and delicious, this recipe may be used with a single vegetable or a beautiful medley. Popular ones include: Bok choy, Napa cabbage, Chinese broccoli (gai-lan), shitake mushroom, spinach, mustard greens, pea greens/sprouts, broccoli, chard, kale, beet greens, even shredded potato! Experiment with new vegetables from the farmers market or your garden!

Ingredients:

4 c bok choy or mixed stir-fry vegetables, sliced
½ c carrots or red pepper, sliced (adds nice color)
½ c Chinese garlic chives, sliced
1 c fresh shitake mushrooms (optional)
1 T each of 3 G’s (ginger, garlic, green onions), minced/chopped
1 T vegetable oil
1 T soy sauce*
2 T vegetarian mushroom sauce*
½ t sesame oil
Dash of white pepper

*“White Stir-Fry” (also gluten-free): Omit soy sauce and mushroom sauce and substitute salt to taste.

Instructions:

Stir fry 3 Gs in oil first. Add greens with seasonings, stir fry for one minute. Serve immediately.

With Meat:
Slice raw meat and marinate/mix in bowl with 1 T soy sauce, ¼ t garlic powder, ¼ t black pepper, while you cut your vegetables. Heat oil and stir fry until done. Set aside. Wipe out pan and heat 1 T oil. Saute 3 Gs, stir fry, season veggies for 1 minute. Add in meat, toss and serve immediately with rice.