So, it’s not totally time for spring yet.

The calendar claims it’s still February, even though Sunday’s temps surpassed 60 degrees and the daffodils are poking up like spring break is right around the corner.

Therefore, it’s nearly impossible not to feel all springy inside, what with the birds chirping and the sun shining outside — no matter what the month may be.

So, this Meatless Monday, we’re going to pretend it’s spring with a very non-wintery version of stir-fry. Rather than being a bit heavy and sauce-laden, this stir-fry uses springtime favorites — kale and bok choy — for a mix that’s perfect over brown rice, or alone with a side or two.

The recipe calls for “baby kale” but if that’s not available (and it’s probably not, since it’s not spring yet and all … boo), just buy regular kale and tear it into small pieces. It’ll cook down and you’ll be good to go.

Enjoy this recipe now and in late April, when the CSAs and farmers’ markets start up, you’ll be shopping with a wok-made favorite in mind.

Baby Kale and Bok Choy with Sesame and Ginger

2 tablespoons sesame oil

1/2 tablespoon fresh ginger (grated)

3 large green onions (trimmed and sliced on a slight diagonal into 1/2-inch lengths)

5 ounces mixed baby kales

2 head baby bok choy (separated into leaves and cut crosswise into 1-inch wide strips)

2 tablespoons mirin

1/2 tablespoon toasted sesame seeds

1 dash toasted sesame oil (as garnish, optional)

Place a large skillet or wok over medium heat and add the sesame oil, ginger, garlic and green onions. Cook until fragrant, stirring constantly, about 1 minute. Add the baby kale, bok choy and mirin to the skillet, raise the heat to medium-high, and stir fry until the kale has wilted and the bok choy is crisp-tender, 4 to 5 minutes. Season to taste with salt.

Transfer the mixture to a platter and sprinkle with sesame seeds. Drizzle with toasted sesame oil, if you like, and serve immediately.

• Recipe from www.ebfarm.com.