Monday, May 27, 2013

Wilted Asian Greens

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (or mustard greens, kale, etc) (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

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