By Chef Rob Malone, The Turntable
Extra Thoughts: This is one of Chef Rob’s favorite, super quick and easy-to-do recipes. This dish balances savory, sweet, and umami flavors in a vibrant, healthy way. Serve over jasmine or brown rice, quinoa, or rice noodles to make this a filling dish!
Food Prep: Cook your protein a day or two ahead of time for a time saving step. Adding proteins like grilled tofu, shrimp, or chicken is a good combination for this savory dish.
1 bunch asparagus, trimmed and cut into 2″ pieces
1 head bok choy, chopped (separate stems and leaves)
1 cup mixed lettuce (heartier varieties like romaine, green leaf, or red leaf)
1 cup strawberries, hulled and halved
2 carrots, julienne cut
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp hoisin sauce (optional for sweetness)
1 tbsp sesame oil (or neutral oil like canola)
1 tsp rice vinegar or lime juice
Toasted sesame seeds (for garnish)
Optional: chopped scallions or crushed peanuts
Instructions:
1. Prep the ingredients: Wash and chop everything ahead of time—this goes fast once the pan is hot.
2. Heat the pan or wok over medium-high heat. Add sesame oil.
3. Sauté garlic and ginger until fragrant (about 30 seconds).
4. Add carrots and asparagus. Stir-fry for 2–3 minutes until they begin to soften but stay crisp.
5. Add bok choy stems. Cook for another 2 minutes.
6. Add mixed lettuce and bok choy leaves. Toss until just wilted (about 1 minute).
7. Add soy sauce, hoisin (if using), and vinegar. Stir everything to coat.
8. Gently fold in strawberries. Cook for just 30 seconds—they should be warm, not mushy.
9. Plate immediately and garnish with sesame seeds and scallions or peanuts if using.