Stir Fried Bok Choy, Komatsuna, Chard and Radish with Garlic Sauce
versatile recipe – can vary amounts of greens to your preference
Ingredients
- 1/2 lb bok choy – rinsed and chopped
- 1/4 lb komatsuna – rinsed
- 1/2 lb radish-thinly sliced mandoline preferred
- 3/4 lb swiss chard -rinsed and rough chopped stems removed and diced
- diced chard stems
- 3 cloves garlic
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp neutral oil (olive, grapeseed)
- 1 tsp ginger – grated
- 1 Tbsp sesame seeds optional for garnish
- salt and pepper to taste
Instructions
Prepare the Vegetables
- wash and chop bok choy, wash komatsuna -baby can stay uncut , remove stems from chard leaves. This can be done with a knife or simply grab the stem in one and and strip off the greens, stack and rough chop, dice swiss chard stems, thinly slice radish preferably with a mandoline
- mince the garlic and grate the ginger
Heat the oil
- In a large skillet or wok, heat the oils over medium heat and add the minced garlic and ginger, stir fry for 1 minute3 cloves garlic, 1 Tbsp sesame oil, 1 Tbsp neutral oil , 1 tsp ginger – grated, diced chard stems
- Add the greens (bok choy, komatsuna, chard) stir fry for about 5-7 minutes until greens are wilted but still vibrant. This is a lot of greens and may take some tossing and stirring depending on you pan size. A lid for a minute may help to wilt the greens to aid in stirring.. They will shrink down1/2 lb bok choy – rinsed and chopped, 1/4 lb komatsuna – rinsed , 3/4 lb swiss chard -rinsed and rough chopped
- Add the soy sauce and mix well to combine. cook for another 2-3 minutes2 Tbsp soy sauce
- Add the radishes and cook for additional 1-2 minutes1/2 lb radish-thinly sliced
- Season with salt and pepper to tastesalt and pepper
- transfer to serving dish and sprinkle with sesame seeds (optional)1 Tbsp sesame seeds
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