When I tested this, no wild leeks were available yet. If you can get your hands on some, omit the green onions and add the leeks whole at the end of cooking for a spectacular result.
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2 tbsp soy sauce
1/2 tsp minced ginger
1/2 tsp sugar
8 oz (250 g) boneless, skinless chicken breast
1 tsp chopped ginger
1 tsp chopped garlic
1/4 cup chopped shallots
1 tbsp soy sauce
2 tsp black or balsamic vinegar
1/2 tsp sugar
1 lb (500 g) daikon radish, peeled
2 medium carrots, peeled
6 cups baby bok choy
2 tbsp (30 ml) vegetable oil
1/4 cup finely chopped green onions
Combine soy sauce, ginger and sugar in a bowl. Slice chicken in half horizontally and then into thin strips. Add chicken to the marinade and let sit for 30 minutes. Drain chicken and discard remaining marinade.
Stir together ginger, garlic, shallots, soy sauce, vinegar and sugar in a small bowl and reserve. Cut daikon in half lengthwise, if large. Slice in thin slices (1/8 inch) on diagonal. Cut carrots the same way. Divide bok choy into leaves.
Heat a wok or skillet over high heat until pan is very hot. Add oil and heat again. Add chicken and cook, stirring until slightly undercooked, 1 to 2 minutes. Remove to a plate and reserve. Add daikon and carrots. Stir-fry until slightly softened, about 2 minutes. Add bok choy and stir-fry for 2 to 3 minutes longer – until vegetables are crisp-tender.
Return chicken and toss with vegetables. Pour sauce over, tossing everything together. Bring to boil and cook for 1 to 2 more minutes or until chicken is cooked through. Serve immediately scattered with green onions.