2 large leaves of kale, washed
1 large bunch bok choy
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons sliced scallions, whites and greens
1 tablespoon sambal
3-4 tablespoons shiitake stir-fry sauce
1. Trim the root end off the bok choy, and then chop smaller dice at the core, and larger dice of the leafy green section. Wash the greens and spin them dry.
2. In a large wok over high heat, add the oil. Sauté the garlic, ginger, scallions, and sambal until the aroma is apparent, about 30 seconds. Add the bok choy and stir fry for about 45 seconds, stirring well. Don’t overcook – the greens should still have some crunch. Add the shiitake stir fry sauce and toss to coat and warm. Plate and serve immediately.
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