Tokyo Bekana Stir Fry with Ginger Sesame Sauce
Ingredients
1 small bunch Tokyo Bekana (about 4 cups, chopped)
1 bell pepper (red, yellow, or orange for color, sliced)
1 carrot (thinly sliced or julienned)
2 cloves garlic (minced)
1-inch piece of ginger (grated)
1 cup shiitake mushrooms (sliced)
1 block extra firm tofu or 1 cup cooked chicken (optional for protein)
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon sesame seeds (for garnish)
Cooked rice or noodles (for serving)
Instructions
Prep the Tokyo Bekana
Chop the Tokyo Bekana into bite-sized pieces, separating the stems from the leafy tops. The stems add a nice crunch, so don’t skip them—they just need a touch more cooking time than the leaves.Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and a drizzle of sesame oil. Set aside.Sauté the Aromatics
Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Toss in the minced garlic and grated ginger, stirring until fragrant (about 30 seconds).Cook the Veggies and Protein
Add the carrots and bell peppers to the skillet and stir fry for 2 minutes. If you’re using tofu or chicken, add it now to reheat or cook through. Next, toss in the shiitake mushrooms and the chopped Tokyo Bekana stems. Stir fry for another 2-3 minutes.Add the Greens
Finally, add the Tokyo Bekana leafy tops and pour the sauce over everything. Stir fry just until the leaves wilt and the sauce coats everything beautifully (about 1-2 minutes).Serve and Garnish
Spoon the stir fry over rice or noodles and sprinkle with sesame seeds for a little extra crunch.
Tokyo Bekana might not be as common as spinach or kale, but it’s every bit as versatile. This stir fry is just one way to celebrate its delicate flavor, and it’s endlessly adaptable to whatever else is in your fridge. If you’re in a pinch, skip the fancy tools—this dish is all about simplicity and letting the produce shine.