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Recipe from the Wyllie Fox Farm Kitchen
- 1 tbsp peanut oil
- 1 tsp toasted peanut oil (optional)
- 1 tbsp freshly grated ginger
- ½ tsp red pepper flakes
- 2 tbsp chopped scallions
- 10 cups mixed greens (ie. mustard, chard, spinach, bok choy), washed, dried & sliced into 1” ribbons
- ½ cup vegetable stock
- salt
- 2 tsp toasted sesame oil
- 1 tsp rice wine (mirin) or medium-dry sherry
- 1 tsp cornstarch mixed with 3 tbsp stock or water
Heat wok & add both peanut oils. When hot, add garlic, ginger, red pepper flakes & scallions. Stir-fry 30 seconds, then add greens & stir-fry for 1 more minute. Add vegetable stock, cover & steam until tender, 2-3 minutes. Season with salt, sesame oil & mirin.
Lift greens with tongs and set on serving platter. Add the cornstarch to the juices left in the wok & boil until thickened. Pour the sauce over the greens & serve.
Serves 4