Big Bunch of Farmers’ Market Greens, washed and coarsely chopped (bok choy, pac choi, kale, spinach, mizuna, komatsuna, etc.)

5 or 6 large Shiitake mushrooms, fresh or dried

2 TBS chopped Candied Ginger

1 Large Onion, sliced

2 Large Garlic cloves, sliced (or more to taste)

2 tsp Cornstarch

2 TBS water

3 TBS Tamari Sauce

1 TBS Asian Sesame Oil

1 cup chicken broth

If using dried shiitakes, pour hot water over shiitakes to cover.  Soak until soft, drain.  Cut off mushroom stems and discard.  Slice the caps into thin strips.  Heat oil in a skillet over medium heat.  Add garlic, onion, mushrooms and ginger.  Stir for 1 minute.  Add broth, tamari and coarsely chopped greens.  Reduce heat and stir until greens are crisp tender.  Stir the cornstarch into the water and add to the greens mixture.  Cook until sauce thickens.  Delicious served over rice.

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