Ingredients:
1 onion, peeled and sliced
1 1-inch piece of fresh ginger, peeled and minced OR 1 tbsp. ginger powder
2-3 garlic cloves, peeled and minced
2 cups of crunchy vegetables, fresh or frozen (carrots, broccoli, bell pepper, peas, cabbage), chopped into bite-size pieces
4 cups of leafy greens (kale, chard, bok choy, spinach), chopped or torn into bite-size pieces
3 tbsp. cooking oil
½ cup soy sauce
Cooked rice
Optional Garnishes: Tamari, 1 tbsp. of toasted sesame seeds
Equipment:
Kitchen knife
Cutting board
Cooktop
Measuring cups and spoons
Peeler
Measuring cups and spoons
Large pan OR wok with a lid
Directions:
- Wash and prepare the vegetables by peeling, slicing, chopping, mincing or tearing them as noted in the ingredients list.
- Heat oil in a large pan over medium-high heat.
- Carefully add the onion, listening for the sizzling sound. Cook for 3-5 minutes, until soft and translucent.
- Add garlic and ginger and cook for 2 more minutes.
- Stir in the crunchy vegetables and cook for another 2 minutes. Add a splash of water, if needed, to keep the vegetables from sticking or burning.
- Add leafy greens to the pan and pour soy sauce on top. Cover with the lid and cook until slightly wilted and the liquid in the pan has reduced, about 5 minutes.
- Serve immediately over rice. Add a splash of tamari and sprinkle sesame seeds on top if you like.