Prep 15 mins
Cook 0 mins
This is my favorite way to eat greens. You don't cook them for too long, so they retain most of their nutrients, too.
- Stir the sauce ingredients together.
- Heat the vegetable oil in a large skillet or wok.
- Add the greens and stir fry until tender (don't overcook!).
- Pour off the excess liquid.
- Toss the greens with the sauce, sprinkle with sesame seeds, and serve.
Excellent recipe to go with the Korean burgers I made tonight! I added a Tablespoon of sugar, a dash of pepper and 1 less TBS of oil and then heated up the sauce as I drained the spinach. I also added a shredded red long chile pepper (mild). My husband loved this too!
Loved, loved, loved this dish! It was the exact flavor that I was looking for and paired fabulously with Korean Style Short Ribs #266161. Thank you, this side dish made my meal perfect!
An easy, versatile way to eat greens. Besides being nutritious, the stir fry is vivid and attractive. As another reviewer noted, I only made enough for one, so cut back the sauce to about 1-2 teaspoons per each sauce ingredient. That worked out well. Also used CutNClean bagged greens (European blend)--they bag many types of greens, and any of them would work nicely with this. I like the suggestion of using the recipe as a bed to hold an entree, but it works just as well as a separate side dish. Thanks, Aunt Cookie!