Here is a fresh, tasty, and vegan way to prepare stir fried greens. I find baby bok choy in bags at Asian grocery stores. They are about three or four inches long and so adorable your kids might even try it. If you are using larger bok choy, cut it up into smaller pieces so that you can cook it quickly. You could substitute Napa cabbage, spinach, or kale for this dish. Making a successful stir fry means working quickly at a high temperature. You want it to sizzle and even char a bit in a few spots. You need to have all your ingredients chopped and measured before you begin.
- 1 T. canola oil
- 1 lb. baby bok choy or other green
- 1 inch piece of fresh ginger, minced
- 2 cloves of garlic, minced
- 2 T. mirin
- 2 T. soy sauce
- 1/2 C. fresh cilantro, chopped
- 1/4 C. fresh mint, chopped
Heat the oil in a wok on high heat. Add the bok choy and stir fry for three minutes. Add all other ingredients except the mint. Stir fry for one minute. Top with the fresh mint.