Greens and Garlic Stir Fry

1 bunch Koji greens (tatsoi), rough chopped

1 bunch radishes with tops, cut radishes into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

½# asparagus, cut into 1’’ pieces

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce), ginger, half of the green garlic, and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic and the asparagus. Cook for 2-3 minutes or until aromatic. Take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.