Stir Fried Asian Greens

Instructions

1. 1

   Prepare the ingredients and sauce

   • Wash the bok choy and gai lan thoroughly. Trim the ends and chop into 2-inch pieces, keeping the stems and leaves separate.
   • In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and white pepper. Set aside.
   • In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
2. 2

   Sauté aromatics and tougher stems

   • Heat sesame oil in a large wok or skillet over high heat until it just starts to smoke.
   • Add the sliced garlic and julienned ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
   • Add the tougher stem pieces of the bok choy and gai lan. Stir-fry for 2-3 minutes until they are bright green and slightly tender.
3. 3

   Wilt the leaves and add the sauce

   • Add the leafy parts of the greens to the wok. Toss continuously for 1-2 minutes until they just begin to wilt.