I’ve made this several times, varying the protein and veggies based on my mood or what we had around. Most recently I made it with tofu, which Scott tolerates and Owen actually likes. But it would be just as good with cooked chicken or shrimp. This is adapted from the Joy of Cooking.

Serves 4

1 tbsp canola oil
2 tsp minced peeled fresh ginger (or in a jar, which is what I use)
1 tsp minced garlic (again, a jar!)
1 cup firm veggie of your choice (cauliflower, broccoli, baby corn)
4 cups sliced cabbage or greens of your choice (bok choy, red cabbage, even kale)
1/2 small onion, sliced into half moons
1/2 cup chicken or vegetable stock
2 tbsp soy sauce
1 tbsp black bean sauce or black bean paste
1 tbsp dry sherry
2 tsp chili-garlic paste (adjust heat for your family’s taste here!)
1 tbsp cornstarch
1/2 tsp sugar
1/4 tsp black pepper
10 1/2 oz package firm tofu, pressed and cubed
1/4 cup shredded peeled carrots
2 tbsp sliced green onions
Chinese egg noodles or rice

Heat the oil in a large skillet or wok over medium-high. Add the ginger and garlic and stir-fry for one minute. Add the vegetables and onion and stir-fry 3-4 minutes, until whatever leaves you are using are wilted. Combine the sauce ingredients (from stock to pepper, above) in a large glass measuring cup or small bowl and whisk. Add to the pan and boil, stirring until thickened, about 1 minute. Add the tofu and heat through, about 2-3 minutes.

Serve over noodles or rice and top with shredded carrots and scallions.