By yours truly, with lots of help from friends

  1. Mince a hunk of peeled ginger and 3 to 4 cloves of garlic or a handful of garlic scapes
  2. Chop your vegetables and separate by cook times:  hard veg (carrots and other roots), medium veg (Chinese cabbage, broccoli, etc.), and leafy veg (greens, spinach, chard, bok choy, etc).  Sometimes stems can go in one category and leaves in another, use your judgment.
  3. Pour enough peanut oil to cover the bottom of your wok; add a shot of sesame oil.
  4. Once the oil is hot, add hard veggies, oil should immediately sizzle. Sauté hard veg stirring continuously.
  5. Add ginger and garlic.  Continue to stir. 
  6. Add medium veggies; cook until tender, then add the sauce (see recipe below) 
  7. When the sauce begins to bubble, add your leafy veggies and cook until wilted. 
  8. Serve over rice. 

 

*You can also prepare meat or tofu ahead of time, and then add with the leafy veg.

Sauce: (approximate measurements)

¼ cup tamari or soy sauce

¼ cup vegetable stock

¼ cup water

1 tsp cornstarch

1 tsp brown sugar