This recipe calls for some tofu added in at the end, which is optional. You could also use shrimp, sausage, chicken pieces, tempeh or other protein. This would make the dish more of a meal than a side. Cooking these up while or before doing the stir-fry, tofu excepted, would keep the stir-fry crisp and fresh.
1 T minced fresh ginger
1 t lemon juice
3 T vegetable oil
1 t dark sesame oil
1/4 t salt
1/8 t black pepper
3 cloves garlic, minced
1 large head bok choi, stalks cut into 1/2-inch pieces, leaves shredded
10 radishes, quartered
4 t soy sauce
5 c spinach, washed, and chopped
1/2 lb. firm tofu, cut into 3/4-inch dice, OR other protein, optional
1. In a small bowl or jar, combine ginger, lemon juice, 1 T of the vegetable oil, the sesame oil, the salt, and the pepper. Set aside.
2. In a wok or large skillet, heat the remaining 2 T vegetable oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok choi stalks and cook, stirring, for 1 minute (or 2, if you like). Add the radishes and soy sauce and cook, stirring, for 1 minute longer.
3. Add the bok choi leaves and the spinach. Cook, tossing gently, until the leaves just wilt, a couple of minutes or so. Add all but 1 T of the vinaigrette and toss to coat. Remove the vegetables from the pan.
4. In the same pan, heat the remaining tablespoon of vinaigrette. Add the tofu or other protein, if using, and cook, turning occasionally, until warmed (or cooked) through. Return the vegetables to the pan and stir gently to mix.