14 oz. mixed greens (bok choy, spinach, kale, chard, etc.), cleaned3 Tbsp. peanut oil 2 stalks green garlic, minced 1” piece of ginger, peeled thinly sliced 1 can sliced water chestnuts (7 oz)

Sauce: Juice of 1 lime 1 Tbsp. soy sauce 1 Tbsp. sesame oil 1 Tbsp. mirin 2 Tbsp. oyster sauce Salt & pepper

While greens are still slightly wet, chop greens into 2” chunks or strips. Whisk the sauce ingredients in a sm. bowl.  Set aside. In a wok or lg. skillet, heat oil until shimmering.  Add ginger & stir fry for about 30 secs.  Add green garlic & water chestnuts & stir- fry for about 2 mins. Add greens & toss.  Drizzle the sauce over the greens & toss well to combine. Cover the wok/skillet & steam the greens for about 2 mins.  Toss & cover again, steaming for another 2 mins. Season with salt & pepper to taste, & serve with ginger-steamed rice.

Adapted from recipe submitted by member Julie Lindsey