Ingredients

Check off ingredients as you go

Serves 6

• 4 bok choy (about 400g/14oz)
• 400g (14oz) kale
• a few broccoli florets
• 1cm fresh ginger, minced
• 4 garlic cloves, finely sliced
• 2 shallots, finely sliced
• 1 tbsp sesame oil
• 4 tbsp soy sauce
• a handful of sesame seeds (white and black)
• 2 tbsp mirin sauce
• 2 tbsp neutral oil
• 1 level tbsp cornstarch (optional)

If you change the number of serving, consider adjusting cooking times!

1. Start by washing your vegetables thoroughly. This step is especially important as it removes the bitterness from bok choy. A well-washed bok choy is mild, so if you’ve tried it before and found it bitter, give it another chance!
2. In a skillet, heat the neutral oil with the garlic, ginger, and shallot. As soon as it starts to sizzle slightly, add the bok choy and let it sweat a bit, then add the broccoli florets and finally the kale cut into large strips. Cover. The vegetables will release their water and reduce in volume after a few minutes.
3. Uncover, turn heat to high and pour in the soy sauce, mirin sauce, and sesame oil. Continue cooking until the vegetables are tender but not mushy. The cooking sauce tends to be slightly liquid - for a thicker sauce, add the cornstarch barely diluted.
4. Sprinkle with sesame seeds and serve with rice or as a side dish with fish or meat.

Tips and variations

Bok choy (also called pak choi) pairs well with most vegetables you’d stir-fry - bean sprouts, mushrooms, carrots, onions, bell peppers… It’s also delicious in Asian soups, like in my wonton soup.