Magical spicy greens recipe

This is a delicious way to cook bok choy or cabbage. I suspect it would work with any kind of cooking greens. I’ve done this with a large head of bok choy, or a small head of cabbage. Serves 2 or more.

1. Make the magical sauce. Blend together (I use an immersion blender in a wide-mouth mason jar):

a few cloves of garlic (or a few garlic scapes)
1″ piece ginger, peeled and sliced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce (just omit it if you don’t eat oysters)
1/2 teaspoon or more red pepper flakes
1/4 cup water

Set this aside.

2. Chop your greens. For bok choy, chop the stems and leaves separately, and keep separate.

3. Heat 1 tablespoon of sesame oil and 1 tablespoon of high-heat oil (canola or coconut) in a frying pan. I use a very large (12″) frying pan, which helps cook the greens quickly. If you don’t have a big pan, you might want to cook the greens in batches.

4. Add chopped greens. For bok choy, add the stems first and then add the leaves when the stems are almost cooked. For cabbage, put the lid on for a few minutes so the thicker parts can steam. Cook until cooked. Remove the greens to a plate or bowl.

5. Heat the pan again and pour the sauce into the pan. Cook it until almost all the liquid evaporates. Then add your greens back in and stir to combine.

That’s it! You can get fancy and add in other vegetables like zucchini or broccoli or anything else. I would cook the vegetables separately, though, so they don’t get soggy or overcooked.

Salad nirvana achieved

Years ago I was home alone for dinner and as usual when this happens, I threw together a random assortment of leftovers to eat. I still remember exactly what it was: leftover rice and beans; sauteed kale, with soy sauce, sriracha, and avocado. It was one of the most amazingly delicious meals of my life, and I have never been able to recreate it. Continue reading