1-2 small red chilies, seeded and finely chopped (optional)
2-3 cloves of garlic, crushed
4 ounces of snow peas, halved
1-2 teaspoons seasoning sauce
Remove any tough outer leaves from the Chinese broccoli and bok choy. Cut into 1 ½ inch pieces across the leaves, including the stems. Wash thoroughly. Wipe the mushrooms with a paper towel and trim the ends. Slice the shiitake mushrooms thickly. Combine the tamari sauce and coconut sugar with ¼ cup of water. Set aside. Heat the wok until very hot, add the oil and swirl it around to coat the side. Stir-fry the spring onion, ginger, chili and garlic over low heat for 30 seconds, without browning. Increase the heat to high and add the Chinese broccoli, marjoram, dill, parsley, bok choy and snow peas. Stir-fry for 1-2 minutes, or until the vegetables are wilted. Add the prepared mushrooms and tamari sauce mixture. Stir-fry over high heat for 1-2 minutes, or until the mushrooms and sauce are heated through. Sprinkle with the seasoning sauce, to taste and serve immediately.