Ingredients:

  • 2 tablespoons sunflower oil (30 ml)
  • 2 cloves garlic, minced (about 6 g)
  • 1 tablespoon fresh ginger, minced (about 10 g)
  • 1 bunch broccoli, cut into florets (about 300 g)
  • 1 bunch bok choy, chopped (about 200 g)
  • 1 bell pepper, sliced (about 150 g)
  • 2 green onions, chopped (about 30 g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1 teaspoon sesame seeds for garnish (optional)

Instructions:

  1. Prepare Ingredients: Mince garlic and ginger, chop vegetables appropriate sizes.
  2. Heat Oil: In a large sauté pan or wok, heat sunflower oil over medium-high heat.
  3. Sauté Aromatics: Add minced garlic and ginger; cook until fragrant, about 30 seconds.
  4. Add Vegetables: Stir in broccoli, bell pepper, and bok choy; cook for 3-4 minutes until vibrant and tender but still crisp.
  5. Add Sauces: Drizzle with soy sauce and rice vinegar; toss to coat greens evenly.
  6. Finish: Cook for an additional minute until heated through; taste and adjust seasoning if needed.
  7. Serve: Garnish with chopped green onions and sesame seeds if desired.