- 1 1/2 pounds spinach, baby bok choy, Chinese broccoli, or a combination of Asian greens and vegetables
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, plus more for garnish
Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until just tender. Meanwhile, make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon of sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.