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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 minute
    3 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 down
    1/2 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 minutes
    2 Tbsp soy sauce
  • Add the radishes and cook for additional 1-2 minutes
    1/2 lb radish-thinly sliced
  • Season with salt and pepper to taste
    salt and pepper
  • transfer to serving dish and sprinkle with sesame seeds (optional)
    1 Tbsp sesame seeds