Tokyo Bekana with Soy Sauce & Oyster Sauce

Adapted from consciouschoice.com

Tokyo Bekana has delicious, tender stems that are perfect in this quick dish. You can use other varieties of greens with succulent, edible stems (and sometimes flowers) for this recipe. You’ll use the stems and any flowering parts along with the greens. You could also use radishes or turnips along with their greens in this buttery oyster sauce. Cut small roots into halves or quarters and large ones into matchsticks and cook following the same directions.

Ingredients

• 1 bunch hon tsai tai or other succulent stemmed green, cleaned and drained
• Drizzle of neutral oil
• 1 tablespoon water
• Pinch of salt
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1/2 tablespoon unsalted butter

Directions

Cut hon tsai tai crosswise into half-inch segments. In a skillet, heat oil over moderately high heat and stir-fry the hon tsai tai with salt for two minutes.

In a bowl stir together water and soy and oyster sauces. Add soy mixture and butter and stir-fry until crisp-tender, one to two more minutes.