Ingredients

• 1 pound bok choy, trimmed and cut into 2-inch pieces
• 12 ounce green beans, trimmed and cut into 2-inch pieces
• 3 tablespoon sesame oil
• 4 garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoon tamari
• 1 tablespoon rice vinegar
• 1 teaspoon agave nectar
• 1 teaspoon cornstarch
• 0.25 teaspoon red pepper flakes
• 2 tablespoon sesame seeds
• 1 red chili pepper, thinly sliced, optional
• 2 green onions, thinly sliced for garnish

Steps

1. Trim the bok choy at the base and rinse well. Cut each head lengthwise in half, then cut crosswise into 2-inch pieces, separating the leafy tops from the thicker stems.
2. Trim the green beans by snapping off both ends. Rinse and cut into 2-inch lengths.
3. Mince the garlic cloves and ginger into small, even pieces. Slice the green onions on a slight bias, keeping white and green parts separate.
4. In a small bowl, combine the tamari, rice vinegar, agave nectar, cornstarch, and red pepper flakes. Whisk until the cornstarch is dissolved and the mixture is smooth. Set the sauce aside.
5. Heat a wok or large skillet over medium-high heat until very hot, about 1 minute.
6. Add 1.5 tablespoons of sesame oil to the wok. When shimmering, add the green bean pieces and stir-fry for 3 minutes, tossing frequently, until bright green and beginning to char slightly at the edges.
7. Add the bok choy stems to the wok and stir-fry for 1 minute until they begin to soften.
8. Add the minced garlic and ginger to the center of the wok. Let sit for 10 seconds to bloom and release fragrance, then toss everything together for 15 seconds.
9. Add the bok choy leafy tops and the remaining 1.5 tablespoons of sesame oil. Toss constantly for 1 minute until the leaves wilt.
10. Pour the sauce mixture into the wok, stirring constantly for 1 minute until the sauce thickens slightly and coats all the vegetables evenly.
11. Remove the wok from heat. Taste and adjust seasoning if needed with additional tamari or red pepper flakes.
12. Transfer to a serving dish. Sprinkle with sesame seeds, sliced red chili pepper (if using), and white parts of the green onions. Garnish with the green parts of the green onions.