Asian Greens Stir-Fry


My mother’s family is Japanese, and every two weeks we made okazu for dinner. Okazu is traditionally a side-dish used to enhance the flavor of rice. At my house, okazu was a mix of seasonal vegetables and a little bit of meat, fried in a skillet with a sweet mixture of sugar and soy sauce. Serve this dish on a bed of rice, and remember to drizzle on the extra juices from the pan.

2 tablespoons olive oil

1 pound stew meat

2 cloves garlic

2 8-ounce cans sliced water chestnuts, drained

½ pound Bok Choy, leaves separated

½ head Chinese cabbage, torn into large pieces

2 cups snow pea shoots

½ cup soy sauce­

1 tablespoon sugar

1 tablespoon fresh ginger, minced

Note: Other vegetables can be substituted into this recipe. Choose whatever’s in season or something you already have in your fridge or garden. 


  1. Heat the oil in a large pan over high heat. Cook the meat, and then stir in the garlic.
  2. Add the water chestnuts, vegetables, soy sauce, sugar, and ginger. Stir until the more delicate greens have wilted (about 5 to 10 minutes).
  3. Serve hot over rice. Drizzle on the sauce that accumulates in the pan. 
Serving Size:
Makes 6 servings.
Seattle Tilth
Allyse Ingalls