1/3 cup sunflower oil
Finely grated zest of 2 lemons
1 stalk lemongrass (bottom 3 inches only) inner stalks roughly chopped
3 teaspoons grated fresh ginger
1 6.3 ounce package of Jade™ Baby Bok Choy; wash and leave whole
1 8.8 ounce package of Jade™ Yu Choy;
wash, trim/discard end of stems, cut into 2-inch lengths
Pinch of sea salt
Pinch of sugar
Juice of 1 lemon Lemon wedges, for serving
Make ahead - Place oil, lemon zest, lemongrass and ginger in a screw-top jar and shake until well combined. Set aside in a warm place for a few days (3-5) so flavors infuse oil. Strain oil, discard solids. Seal and store lemon-ginger oil in a cool, dark place.
Warm 2 tablespoons lemon and ginger oil in a wok or frying pan over medium heat.
Add greens and stir-fry until tender-crisp, 3-4 minutes.
Remove from heat and stir in salt, sugar and lemon juice.
Transfer to a serving plate accompanied with lemon wedges.