To Market, To Market...

9:00 AM Unknown 1 Comments

• 3 Tbsp dark sesame oil
• 1 Tbsp minced green garlic
• Half pound fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
• Half pound bok choi, leafed
• 1 Tbsp sugar
• 1 Tbsp soy sauce (I use Nama Shoyu... yum!)
• Salt and Pepper to taste
• 1 Tbsp toasted sesame seeds (toast yourself or purchase toasted ones)

1 If you haven't already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the green garlic. As soon as the garlic begins to sizzle, add the spinach/choi and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.