Tokyo Bekana Stir Fry with Ginger Sesame Sauce

One of the joys of a veggie farm share is opening up the box to discover something fresh, vibrant, and maybe even a little unexpected. This week, it was Tokyo Bekana—a leafy green that feels like the best of both worlds between cabbage and lettuce. And no, you don’t need to Google it because I’m here to tell you exactly what makes this item so special.

Tokyo Bekana is a tender, frilly green with mild sweetness and a hint of crunch, especially in its stems. Think of it as the perfect bridge between the heft of cabbage and the lightness of lettuce. It’s incredibly versatile, but my favorite way to cook it is in a quick stir fry that keeps its texture and highlights its natural flavor.

Don’t worry if you don’t have a wok—this recipe works just as well in a trusty skillet. Let’s dive into a dish that’s as easy as it is delicious.

Tokyo Bekana Stir Fry with Ginger Sesame Sauce

Ingredients

• 1 small bunch Tokyo Bekana (about 4 cups, chopped)
• 1 bell pepper (red, yellow, or orange for color, sliced)
• 1 carrot (thinly sliced or julienned)
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 cup shiitake mushrooms (sliced)
• 1 block extra firm tofu or 1 cup cooked chicken (optional for protein)
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon sesame seeds (for garnish)
• Cooked rice or noodles (for serving)

Instructions

1. Prep the Tokyo Bekana
   Chop the Tokyo Bekana into bite-sized pieces, separating the stems from the leafy tops. The stems add a nice crunch, so don’t skip them—they just need a touch more cooking time than the leaves.
2. Make the Sauce
   In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and a drizzle of sesame oil. Set aside.
3. Sauté the Aromatics
   Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Toss in the minced garlic and grated ginger, stirring until fragrant (about 30 seconds).
4. Cook the Veggies and Protein
   Add the carrots and bell peppers to the skillet and stir fry for 2 minutes. If you’re using tofu or chicken, add it now to reheat or cook through. Next, toss in the shiitake mushrooms and the chopped Tokyo Bekana stems. Stir fry for another 2-3 minutes.
5. Add the Greens
   Finally, add the Tokyo Bekana leafy tops and pour the sauce over everything. Stir fry just until the leaves wilt and the sauce coats everything beautifully (about 1-2 minutes).
6. Serve and Garnish
   Spoon the stir fry over rice or noodles and sprinkle with sesame seeds for a little extra crunch.

A Note from the Kitchen

Tokyo Bekana might not be as common as spinach or kale, but it’s every bit as versatile. This stir fry is just one way to celebrate its delicate flavor, and it’s endlessly adaptable to whatever else is in your fridge. If you’re in a pinch, skip the fancy tools—this dish is all about simplicity and letting the produce shine.

What’s your favorite way to cook with Tokyo Bekana? Let’s swap ideas and make the most of our farm share goodies! Join our Farm Share Facebook Page by searching “Caney Fork Farms CSA.”