Stir Fried Asian Greens

1. 1

   Step 1

   • a.Prepare the ingredients and sauce
   • b.Wash the bok choy and gai lan thoroughly. Trim the ends and chop into 2-inch pieces, keeping the stems and leaves separate.
   • c.In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and white pepper. Set aside.
   • d.In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
2. 2

   Step 2

   • a.Sauté aromatics and tougher stems
   • b.Heat sesame oil in a large wok or skillet over high heat until it just starts to smoke.
   • c.Add the sliced garlic and julienned ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
   • d.Add the tougher stem pieces of the bok choy and gai lan. Stir-fry for 2-3 minutes until they are bright green and slightly tender.
3. 3

   Step 3

   • a.Wilt the leaves and add the sauce
   • b.Add the leafy parts of the greens to the wok. Toss continuously for 1-2 minutes until they just begin to wilt.
   • c.Pour the prepared soy sauce mixture over the greens. Toss everything to coat well.
   • d.Give the cornstarch slurry a quick stir and pour it in. Cook for another 30-60 seconds, tossing constantly, until the sauce thickens slightly and coats the greens.
4. 4

   Step 4

   • a.Garnish and serve immediately
   • b.Remove from heat. Sprinkle with toasted sesame seeds.
   • c.Serve immediately to enjoy the greens while they are still crisp-tender.

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