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:

1. Heat up a wok and the oil until it starts to simmer
2. Add in the vegetables and stir fry for one minute
3. Pour in the soy sauce, maple syrup, garlic slices and stir fry for one more minute, until the vegetables are softened but still crunchy
4. Serve straight away, with black pepper and more soy sauce if desired, alongside my miso aubergine