This recipe works equally well with bok choy, kale, or collard greens, each of which have tough ribs and leaves that have a cruciferous flavor. If you like spice, you can add some chili to the flavor mix, or if you would like a heartier, stand-alone dish, throw in some mushrooms! Bok choy, kale, and other greens are available at market this week.

  • 1 lb bok choy or sturdy greens, like collards or kale
  • ¼ cup chicken broth, vegetable broth, or water
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons soy sauce
  • ¼ teaspoon cornstarch
  • 1 tablespoon peanut or canola oil
  • 3 garlic cloves, minced
  • 1 slice ginger, minced
  • Salt to taste
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons sesame seeds, to taste

If using bok choy, trim off the bottom and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens or kale, stem, discard stems and chop the leaves coarsely.

Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.

Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant.

Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.