A Chinese vegan dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Leafy greens such as bok choy and choy sum are best sourced organic as they are often on the Dirty Dozen list for pesticide residue.

Ingredients

• 500 g leafy greens (such as bok choy, choy sum, or gai lan)
• 2 tbsp vegetable oil
• 4 cloves garlic, thinly sliced
• 2 tbsp good-quality soy sauce or tamari
• 1 tbsp sesame oil
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Wash the leafy greens and drain them well, removing any tough stems if needed.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the garlic slices to the hot oil and stir-fry until they are fragrant but not browned.
4. Add the leafy greens to the pan and increase the heat to high, tossing them to coat with the oil and garlic.
5. Pour the soy sauce over the greens and continue to stir-fry until the greens are just tender, about 3-5 minutes, depending on the thickness of the stems.
6. Drizzle the sesame oil over the greens and toss to combine.
7. Season with salt and pepper to taste, then serve immediately as a side dish.

Notes

• Substitute tamari for a gluten-free version.
• Serve with steamed rice for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Chinese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.