Veggie Box gai lan cut into diagonal pieces
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons neutral oil (e.g. canola oil)
1 tbsp of sesame oil
Fresh ginger, to taste
Veggie Box green garlic, sliced
Veggie Box spring onions (white parts and green parts separated and sliced)
Veggie Box asparagus, cut into diagonal pieces
1 tablespoon clear rice wine
1 tsp of lemon juice
red pepper flakes
1 tbsp of soy sauce

1/2 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon pepper 2 tablespoons neutral oil (e.g. canola oil) 1 tbsp of sesame oil 1 tablespoon clear rice wine 1 tsp of lemon juice 1 tbsp of soy sauce

Slice gai lan and asparagus on a diagonal into 2 to 2 ½ inch pieces. Heat your wok over medium- high until it’s just smoking. Add the white parts of the onion and the green garlic. Immediately add the gai lan and the asparagus, and season with the ginger. Using a scooping motion, stir- fry with your wok with a spatula for 10 seconds to coat everything in the oil and evenly distribute the ginger and garlic. Increase the heat to high. Add the clear rice wine, lemon juice, and soy sauce around the perimeter of the wok. Cover the wok for 1 minute. Steam will cook the vegetables. Remove the wok lid. Next add the salt, sugar, red pepper, and pepper . Stir-fry for another 30 seconds, or until the asparagus and gai lan has reached the desired tenderness. If the vegetables look too dry at this point, add a splash of hot water or chicken stock.