Cook time is 3 minutes. This recipe can be made using most Asian-style greens and/or peas. If you want, you can make this a protein-based meal by starting with searing cubes of boneless chicken or shrimp, and taking them out of the pan before adding the greens. Put the chicken/shrimp pieces back in the pan to heat and mix with sauce at end of cooking the greens.
2 teaspoons canola oil
2 pounds baby bok choy, chard, or any other greens you have, coarsely chopped
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy (or other greens) and stir-fry until it begins to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar, and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.