1 cup Chinese Cabbage
1 cup Bok Choy
1 bunch Asparagus
4 each carrots
1 each red peppers
1.5 tbsp peanut oil (or oil you’re able to use)
2 tbsp shallots, coarsley chopped
2 tbsp garlic, minced
2 tsp ginger, finely chopped
2 tsp salt
1-2 tbsp water
2 tsp sugar, torbinado
1 tbsp Shoaxing rice wine (or whatever you have)
2 tsp Sesame oil
Cut the cabbage leaves into 1.5 inch strips. Cut the book toy greens and asparagus into 1.5 inch pieces. Cut the carrots and red peppers on the diagonal into slices 1/4 inch thick.
Heat large heavy skillet or wok over high heat. Add the peanut oil and when it is very hot and slightly smoking add the shallots, garlic, ginger, and salt. Stir Fry 1 minute.
Add the carrots and asparagus and stir-fry for 30 seconds.
Add the water, cover and cook on high for 2 minutes.
Add the cabbage and bok choy along with the sugar and rice wine. Stir-fry for 3 minutes for until greens are wilted. Add sesame oil and serve at once.