Use a high-heat oil in a wok or large saute pan, heat the oil and add some aromatics—diced garlic and onion (or the whites of the leeks), and heat for 30 seconds to 1 min. Add the items that take longer to cook, like the broccoli, stirring to coat the pieces well. Add your liquid ingredients– just soy sauce is fine or try this, it’s one of my favorite combinations—1/2 cup apple juice, a few tablespoons tamari, large spoonful of tahini (blended together before adding to the pan). Stir well and cover for 1-2 min to steam the veggies (cook until the broccoli is bright green). Add the greens—finely chopped is best (If you dislike the spiciness of mustard greens, try adding just a leaf or two finely chopped with other greens. It adds a nice flavor without overwhelming the dish). Stir for another minute and serve alone or over rice.
2 cups julienne cut daikon, 1 tsp salt, 1 tbsp rice vinegar, 2 tsp sugar, 1 tsp sweet rice wine (mirin)
Optional: Add shredded carrots. Also excellent topped with crushed peanuts.