This recipe is inspired by the Wagamama version of this dish, which can be easily adapted to feature whatever leafy veg you have at home. I used bok choi, and instead of tenderstem brocolli I used chopped up chunks of fennel, which I found at a nearby market. It adds a distinctive aniseed-like kick to this side and goes well with the sweet garlic-soy sauce. I serve with my miso aubergine.
Serves: 1
Prep: 5 mins
Cook: 5 mins
Ingredients:
2 tbsp vegetable or sesame oil
1 head bok/ pak choi
1/2 head fennel, chopped into square pieces
2 cloves garlic, sliced
2 tbsp tamari/ soy sauce
1 tbsp maple syrup
Method:
- Heat up a wok and the oil until it starts to simmer
- Add in the vegetables and stir fry for one minute
- Pour in the soy sauce, maple syrup, garlic slices and stir fry for one more minute, until the vegetables are softened but still crunchy
- Serve straight away, with black pepper and more soy sauce if desired, alongside my miso aubergine