This is an adaptation of the delicious Ginger-Scallion Bok Choy recipe from Myers+Chang At Home Cookbook. We make a quicker version of this to save time and serve it over steamed rice with some store-bought dumplings on the side.

• Ingredients:
  • 1-2 lb of bok choy, mustard greens, or tatsoi washed and leaves separated from stalk.
  • 1 bunch of scallions, white and green parts thinly sliced
  • 2 inch piece of ginger, peeled and chopped
  • 1 Tbsp of kosher salt
  • 1/3 cup vegetable or canola oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup unseasoned rice vinegar

Make the sauce: Mix together ginger, scallions, and salt in a small bowl. Heat oil over medium heat for 2-3 minutes until it shimmers. Pour oil into ginger/scallion mix and let it steep for 5 minutes. Add soy sauce and rice vinegar and mix.

Greens: Heat a large skillet over medium-high heat for a few minutes, then add 1/4 cup of the sauce to the pan. Add the greens and toss it with the sauce for about 1 minute until it wilts. Add the remaining sauce and continue to stir-fry for 3-5 minutes until greens are tender.