Spicy Stir-Fried Tokyo Bekana

Looking for the perfect summer side dish that brings just a little heat without weighing you down? This Spicy Stir-Fried Tokyo Bekana with pasture-raised bacon hits all the right notes. It's savory, slightly spicy, and full of aromatic flavor from garlic, ginger, chilies, and star anise. And thanks to our own Caney Fork Farms bacon, it’s got a rich base that makes this dish feel hearty and special without being too heavy for warm weather.

What is Tokyo Bekana?

Tokyo Bekana is a tender, frilly green in the Chinese cabbage family. It looks a bit like lettuce but cooks like a mild bok choy or Napa cabbage. Its leaves are soft and bright, and the stems are juicy and pale green, with just a touch of peppery bite. It’s perfect for quick sautés, salads, or fermented dishes like kimchi. Tokyo Bekana is available now in our Veggie CSA shares and in limited quantities for wholesale - get it while it’s fresh! Fun fact: Tokyo Bekana has even been grown aboard the International Space Station, thanks to its fast growth and nutrient density.

Why You’ll Love This Dish

This stir-fry is perfect for when you're craving big flavor with minimal effort. The bacon adds depth, the aromatics bring brightness, and the Tokyo Bekana keeps it fresh and green. It’s ideal for summer nights when you want something satisfying but not too spicy or heavy.

*Inspired by Martha Rose Shulman's Spicy Stir-Fried Cabbage

Ingredients

• 1 bunch Tokyo Bekana, washed and chopped
• 2 to 3 slices pasture-raised pork bacon, cut into bite-sized pieces
• 1 small carrot, julienned or thinly sliced (optional but recommended)
• 3 to 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1 whole dried chili or ½ teaspoon red pepper flakes (adjust to taste)
• 1 star anise
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or dry sherry
• 1 teaspoon sesame oil (optional)
• Salt to taste
• Fresh herbs like scallions or cilantro for garnish

Instructions

1. In a small bowl, mix together soy sauce and vinegar or sherry. Set aside.
2. Heat a large skillet or wok over medium heat. Add bacon pieces and cook until crispy, then remove and set aside, leaving the rendered fat in the pan.
3. In the same pan, add garlic, ginger, chili, and star anise. Stir just until fragrant—about 30 seconds.
4. Add carrots (if using) and cook for 1 minute. Then add chopped Tokyo Bekana and a pinch of salt. Stir-fry for 1 to 2 minutes until wilted but still bright.
5. Pour in the soy sauce mixture and toss to coat. Let cook for another 30 seconds, then turn off the heat.
6. Drizzle with sesame oil if using, then top with the crispy bacon and fresh herbs. Serve immediately.

Serving Suggestions

This dish pairs beautifully with steamed rice or noodles and makes a perfect side for grilled meats or tofu. You can also top it with a fried egg for a fast and satisfying lunch.

Whether you're a longtime CSA member or just getting to know Tokyo Bekana, this dish is a simple way to bring seasonal veggies and farm-raised meat together in one skillet. Try it tonight and tag us if you make it—we’d love to see your farm-fresh creations.

For more recipes and tips on using your CSA veggies, visit our blog.