Ingredients
- 2 tablespoons soy sauce (or tamari)
- 1/2 teaspoon mascabado raw cane sugar (or coconut palm sugar)
- 1 tablespoon unseasoned rice wine vinegar (Japanese)
- 1/8 teaspoon red pepper flakes, or more
- Greens from one or two bunches of beets, rinsed and stems partially trimmed
- 1 tablespoons extra-virgin olive oil
- 1/2 tablespoon sesame oil (not roasted sesame oil)
- 1/2 tablespoon ginger, peeled and grated
- 2 shallots, finely chopped
- 2 cloves garlic, thinly sliced
- sesame seeds, to garnish
Instructions
- In a small bowl, mix together the soy sauce, sugar, vinegar and red pepper flakes. Set aside.
- Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and shallot. Stir-fry for a few minutes, till shallot soft, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted.
- Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!