Honey Ginger Mustard Greens and Bok Choy

Author Becky's Mindful Kitchen


  • 4 T stock or water mixed with 2 T tapioca starch or cornstarch
  • 1/4 c honey
  • 1/3 c soy sauce
  • 1-2 tsp red pepper flakes
  • 1 tsp fresh ginger, grated
  • 1/4 c Rice vinegar plus 1T honey
  • 2 tsp Sesame oil
  • Mustard greens chopped
  • Bok Choy, chopped
  • 2 cloves garlic, pressed or minced
  • peanut, olive, coconut oil or butter for sautéing
  • Serve with rice or rice noodles or under crab cakes
  • Micro or baby greens to top dish with


  • Mix together the sauce and heat on the stove until it thickens and just comes to a simmer.  Remove from heat.  
    In a large pan or wok, heat oil sauté greens and bok choy until tender.  Depending on the age/size of the mustard greens you may want to cook them a bit longer to remove any bitterness. Pour in as much sauce as you like and cook for another minute.  Remove and serve either alone or over rice or rice noodles.  This goes great with a lemon pepper fish or with chicken or beef sliced and cooked in the wok before the greens.  
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