Ingredients
- 4 tablespoons light sesame oil or olive oil
- 2 tablespoons white-hulled sesame seeds
- 4 teaspoons peeled, minced ginger or 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1-2 bunches greens (tot soi, mustard, turnip, kale, mizuna, etc.)
- 2 tablespoons soy sauce, divided
- 4 teaspoons rice vinegar
Directions
Serves 2-4
Warm the oil in a wide, heavy sauté pan or wok over medium heat. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic; sauté for 1 minute. Add the greens and 1 tablespoon soy sauce. Raise the heat and cook covered for 1 minute. Uncover and sauté for 1-2 more minutes, until the greens are tender but still bright green (time will vary slightly depending on the green used). Stir in more soy sauce and vinegar to taste. Serve immediately.