Roasted Asparagus tossed with Sesame wilted Tokyo Bekana

1 bunch of asparagus cut into two inch pieces

1 head of Tokyo bekana roughly chopped. 

1 cippolini onion sliced thin 

Basic Sesame Dressing (makes 1 cup)

¼ cup soy sauce

2 Tbsp sesame oil

⅓ cup (4 tbsp) rice vinegar (white)

¼ cup olive oil 

1½ Tbsp honey

2 Tbsp canola oil

Pre-heat oven to 350˚F.

Toss two inch pieces of asparagus and sliced cippolini in 1tbsp canola oil and season with salt and pepper.

Roast at 350˚F for 8 minutes or until tender. Then remove.

Add remaining canola oil to a sauté pan and heat to medium high.

Quickly sauté the chopped Tokyo bekana and then hit the pan with about 2 Tbsp of sesame dressing. 

Let cook for about 2 minutes then toss in the roasted asparagus and onion.

Continue to cook for one minute then remove from heat. And toss with more dressing as desired. 

This dish goes well over rice or as a side with grilled chicken finished with the sesame dressing. 

Quick fry Komatsuna and Mushrooms

1 bunch komatsuna, sliced about 2 inch pieces

1 cup button or shiitake mushroom, sliced 

2 slices of bacon (optional)

1 tsp sesame oil

Salt and pepper to taste


Cut the bacon into thin strips. And toss in to frying pan over medium hi heat. Once the bacon starts to caramelize, add the mushrooms and komatsuna to the pan and sauté until all the moisture is removed. Drizzle with sesame oil and season to taste. Great over a bowl of rice or in a brothy noodle bowl.  

Stir-Fried Beets and Choy

½ tsp sugar

¼ to ½ tsp salt (to taste)

1 Tbsp soy sauce

2 tsp dry sherry

2 tsp sesame oil

1 Tbsp canola or safflower oil

6 ounces firm tofu, diced (1 cup)

2 cloves garlic, minced garlic 

1 Tbsp minced fresh ginger

2-3 beets, peeled and cut in 2-inch julienne 

Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped

1 medium onion, sliced thin

1 head bok choy, washed well and chopped

2 tsp sesame seeds

¼ cup minced cilantro

2 tsp cornstarch dissolved in 2 tablespoons water or stock

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.

Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.

Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.

Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.

Remove from the heat and serve with rice, noodles or other grains.

Stir Fried Veggies with Rice Noodles

1 head of broccoli cut into florets, peel stem and cut into matchsticks

1-2 zucchini, sliced thinly on the bias 

1 cup of bok choy roughly chopped

1 onion sliced thin

2 oz tamari or soy sauce

1 Tbsp sesame oil

1 tsp chili oil

2 Tbsp canola or safflower oil

A pinch of pepper

1 lb bag of rice noodles

Boil water for noodles and cook noodles per instructions on bag, usually 6-8 minutes. Once cooked to preferred consistency run cold water on them to stop the cooking process. Then toss in the sesame oil and set aside.

Heat canola oil in a big sauté pan and then add the onion and broccoli stems and sauté for 2-3 minutes. Then add the zucchini and cook for another 2 minutes.

Add the broccoli florets and cook for another minute or two until broccoli starts to turn bright green.

At this point, add the tamari (soy sauce) and the chili oil. Cook for one minute then add the bok choy and cover and let cook for about 2-3 minutes. Turn the heat to low and add the noodles into the mix and cover.

Turn the heat off. And serve.

Stir Fried Broccoli with Garlic Scapes

1 head broccoli, cut into small florets (peel stem and slice thin)

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

1 bunch Tokyo bekana, roughly chopped

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Cut broccoli into florets and peel the stem and slice thin.

Roughly chop one bunch of Tokyo bekana.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once and cook until aromatic. Add broccoli florets and stems and cook covered for 2 minutes.

Add rice wine and cook 30 seconds. Add Tokyo bekana and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, for another minute then serve with rice.

Stir Fried Komatsuna/Bok Choi with Garlic Scapes

1 head bok choy or bunch of komatsuna

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Trim base of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry and roughly chop. If using komatsuna, just chop roughly.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once.

Add rice wine and cook 30 seconds. Add leaves and stalks and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choi is tender-crisp, another 1 to 1 1/2 minutes.

Serve with rice

Spicy Tokyo Bekana and Beans

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped

1/2# yellow wax beans or green beans, cut into bites sized pieces

1/2# crimini mushrooms, quartered

2 tsp kosher salt

½ Tbsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, yellow beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the Tokyo Bekana and continue cooking for about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Spicy Tokyo Bekana and Mushroom Sauté 

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped (any cooking green will work)

1 bunch radishes, leaves roughly chopped and radishes sliced

1/2# crimini or button mushrooms, quartered

2 tsp kosher salt

½ Tsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, radishes, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking for about 5 minutes. Add the red pepper flakes and the Tokyo bekana and continue cooking for about 3 minutes. Add the lemon juice and the parmesan cheese. Toss to coat and serve immediately.

Simple Greens and Tomato Salad

2 cups chopped tokyo bekana

One head lettuce, chopped

1-2 carrots, shredded

2 cups of diced tomatoes

1/2 red onion, thinly sliced

4 large button mushrooms, sliced

Dressing

1/2 cup olive oil

1/4 cup seasoned rice vinegar

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon salt

1/4 teaspoon black pepper

Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.

Kale and Asian Greens with Maple Sesame Vinaigrette

1 bunch green kale, stems removed then sliced thin 

1 bunch Tokyo Bekana (or Bok Choi), sliced thin, stems included

2 Tbsp toasted sesame seeds

Freshly ground pepper to taste

1 Tbsp sesame oil

2 Tbsp apple cider vinegar 

1 Tbsp maple syrup

1 Tbsp Tamari or Soy Sauce

1 bulb green garlic, finely minced

Heat option – 1 tsp dried chili flakes

In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic (add chili flakes if using).

Strip the stems from the kale leaves and roll the leaves and slice into very thin strips. Do the same with the Tokyo Bekana, but don’t remove the stems.

In serving bowl combine the greens and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.

Top with toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

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.

Asian Greens Mix and Green Garlic Stir Fry

1 bunch Komatsuna or Kale

1 Bunch Radishes with tops, cut into wedges and rough chop the greens

1 stalk Green Garlic, sliced into thin strips

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. 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.