Asian-Style Greens with Sesame, Ginger and Soy Sauce

March 9, 2009

Asian-Style Greens with Sesame, Ginger and Soy Sauce

Contributed by William Masson, Tucson CSA
Recipe courtesy Peter Berley’s The Modern Vegetarian Kitchen

4 tablespoons light sesame oil or olive oil
2 tablespoons white hulled sesame seeds
4 teaspoons peeled, minced gingerroot
2 garlic cloves, minced
2 pounds tender Asian greens (works great with Tokyo Bekana)
2 tablespoons soy sauce
4 teaspoons rice vinegar

1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
3. Stir in more soy sauce and vinegar to taste, and serve immediately.

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