Chicken Stir Fry with Tokyo Bekana - Recipe

      I never had Tokyo Bekana until I found it at the farmer's market last week.  It is a type of Chinese cabbage in the mustard genus.  It looks like lettuce and has a crunchy white stem.  It's flavor is sweet and mild.  I decided to try it in a stir fry with some roast chicken.  I threw it in at the last moment and it worked quite well!  I added Herbes de Provence as a spice and finished it with a drizzle of gremolata infused olive oil which added a nice orange touch.

Chicken with Tokyo Bekana

(Serves 4)

1 1/2 T. Coconut Oil
2 Onions sliced
3 Bell Peppers of various colors sliced
4 Garlic Cloves diced
3 1/2 c. Cooked Chicken cubed
2 tsp. Course Sea Salt
1 tsp. Herbes de Provence
8 oz. Tokyo Bekana roughly chopped
2 T. Olive Oil Infused with Gremolata

Heat oil in a wok on medium heat.  Add the onions, peppers, and garlic.  Saute a few minutes until onions begin to soften.  Add the chicken, salt, and herbes de Provence.  Heat through.  Add the Tokyo bekana greens and toss until all is slightly wilted, yet still bright green.  Remove from heat and drizzle the olive oil infused with gremolata on top.  Toss to distribute and serve immediately.

Tokyo Bekana.

Peppers.

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