A delightful stir-fry featuring a medley of greens and a flavorful ginger soy glaze.
Mix the soy sauces, rice wine, ginger, garlic, cornstarch, and water in a bowl to prepare the sauce.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat the wok over high heat until hot, then add a small amount of oil.
A hot wok ensures the vegetables cook quickly and retain their crunch.
Add the broccoli, cabbage, kale, carrot, and bamboo shoots to the wok and stir-fry for 3 minutes.
Keep stirring to prevent the vegetables from sticking to the wok.
Pour the sauce over the vegetables and stir-fry for another 2 minutes until the vegetables are tender.
If the sauce thickens too much, add a splash of water to adjust the consistency.
Transfer the stir-fry to a serving platter and sprinkle with toasted sesame seeds.
Serve immediately to enjoy the dish at its best flavor and texture.
