Ingredients Print

Check off ingredients as you go

Serves 6

• 4 heads bok choy (about 400 g / 14 oz)
• 400 g (14 oz) kale
• a few broccoli florets
• 1 cm (½ inch) piece fresh ginger, chopped
• 4 cloves garlic, thinly sliced
• 2 shallots, thinly sliced
• 1 Tbsp sesame oil
• 4 Tbsp soy sauce
• a handful of sesame seeds (white and black)
• 2 Tbsp mirin
• 2 Tbsp neutral oil
• 1 level Tbsp cornstarch (cornflour), optional

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

1. Start by washing your vegetables well. This step matters all the more because it takes the bitterness out of the bok choy. Well-washed bok choy is mild, so if you once tasted it and found it bitter, give it another chance!
2. In a skillet, add the neutral oil, garlic, ginger and shallots. As soon as it starts to sizzle gently, add the bok choy, let it sweat a little, then add the broccoli florets and finally the kale, cut into wide strips. Cover. After a few minutes the vegetables will release their water and lose volume.
3. Uncover, turn the heat to high and pour in the soy sauce, mirin and sesame oil. Continue cooking until the vegetables are tender but not mushy. The cooking sauce tends to be a little thin; for a thicker sauce, add the cornstarch, barely diluted in water.
4. Sprinkle with sesame seeds and serve with rice, or as a side for fish or meat.

Tips and variations

Bok choy (also called pak choi) goes well with most vegetables you would stir-fry: bean sprouts, mushrooms, carrots, onions, bell peppers… It is also delicious in Asian soups, like here in my wonton soup.