Over the course of the season the veggie CSA shares may contain a variety of Asian greens such as Mizuna, Tokyo Bekana, Tatsoi, Mei King Choi, Boc Choy, Kai Lan and more. These varieties as well as kale and swiss chard can be used in quick cooking stir fry dishes.
Simplicity and prepping ahead are the two keys to a successful stir fry dish.
When you get home with your greens, prep and store them so that they are ready for you. Thoroughly rinse, spin and cut up your greens then store in a container or plastic bag with a paper towel or two.
Baby boc choi or mei king choi can be stored whole until use. This is my favorite quick cooking way to use them. Slice in half or quarters (depending on their size) the long way. Add a little oil to a pan over high heat and sear the cut side until golden. This should be quick, you are only getting a sear on it, not cooking the choi through. Remove and add diced onions, garlic and ginger to the pan. Stir over medium high heat until golden. Nestle the choi in the pan and pour a cup or so of chicken or vegetable stock in (you can also add a splash of Chinese cooking wine and soy sauce here), mix and steam the choi until crisp tender. This only takes a minute or two especially if you cover it.
If you want a little heat, add your choice of red pepper flake, hot sauce or gochujang to the mixture of onion, ginger and garlic.
Remove the choi and cook the broth if you would like it a bit more reduced (or add more stock if you want more sauce then simmer).
If you are using a larger tatsoi or boc choi, slice the stems and those pieces should be given a head start in the pan. Smaller amounts and quick cooking on high heat will give you that crisp tender texture rather than being limp.