You can use whatever green veggies are in season, or, you could go wild and throw other colors in there too! This is one of my go-to recipes—I can add soy sauce, more or less of the various greens, toss some kale or spinach in near the end, or just squirt some lemon juice at it. It tastes different every time I make it!
1 TBLSP canola oil
1 TBLSP sesame oil
¼ leek, diced or sliced
½ cup broccoli, chopped coarsely
1/3 fennel bulb, sliced or chopped
5 stalks asparagus, chopped bite-sized
2 mushrooms, chopped
2 green onions, cut into coins
½ inch ginger, peeled and chopped finely
1 clove garlic, minced
Shake or two of Chinese five spice
Handful of cilantro leaves, chopped coarsely
Sesame seeds to garnish
- Place the oils in a sauté pan or wok and turn the heat on medium-high. Add the leeks, broccoli, fennel and asparagus and turn it to coat. Stir it frequently while you prepare the other vegetables. You’ll add them slowly because they need less time cooking.
- Add the mushrooms, then the onions, then the ginger and garlic. Add in the Chinese Five Spice and the cilantro leaves. You might want a wee bit more sesame oil at this point, just so you get the flavor of it. It’s finished when the broccoli and fennel are soft enough to eat happily.
- Garnish with sesame seeds.
Serve over rice or on its own, or stuff a piece of pastry with it. Yummmm.