Yield: 4 servings | Prep time: 10 mins | Cook time: 15 mins

Ingredients

• 1 Fennel bulb, sliced thin lengthwise (fronds saved for garnish)

• 2 heads Belgian Endive, split lengthwise

• 1 head Bok Choy & 1 head Pak Choy, halved or quartered lengthwise

• 2 tbsp Neutral oil (avocado or canola)

• 3 cloves Garlic, smashed and minced

• 1 tbsp Fresh ginger, grated

• ¾ cup Vegetable or chicken stock

• 2 tbsp Soy sauce (or tamari)

• 1 tbsp Mirin (or rice vinegar with a pinch of sugar)

• 1 tsp Toasted sesame oil

• 1 tsp Toasted sesame seeds (optional)

Instructions

1. Sear the hard vegetables: Heat the neutral oil in a wide skillet or wok over medium-high heat. Place the fennel slices and halved endives flat-side down. Cook undisturbed for 3–4 minutes until deeply browned on the cut sides, then flip.

2. Aromatize: Push the fennel and endive to the edges of the pan. Drop the minced garlic and grated ginger into the center, cooking for 30 seconds until fragrant.

3. Add the brassicas: Lay the Pak Choy and Bok Choy into the skillet, cut-side down.

4. Deglaze and steam: Pour in the stock, soy sauce, and mirin. Immediately cover the skillet with a lid and reduce heat to medium. Simmer for 3–5 minutes until the bases of the Asian greens are tender-crisp and the endive has softened.

5. Finish: Remove the lid, drizzle with sesame oil, and let the liquid bubble down for 1 minute to form a light glaze. Garnish with chopped fennel fronds and toasted sesame seeds.