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Categories:
peanut oil garlic ginger scallions beet greens stems chili bean sauce soy sauce sesame oil rice vinegar sesame seeds toasted
Viewed: 0 - Published at: 4 years agoIngredients
- 2 tablespoons peanut oil or any vegetable oil
- 2 cloves garlic freshly minced
- 1/2 inch ginger peeled and freshly chopped
- 2 each scallions, spring or green onions sliced, reserve a few green parts for decoration
- 1 bunch beet greens stems and leaves separated, and leaves coarsely chopped
- 1 tablespoon chili bean sauce or to taste, or chili garlic sauce if you can't find chili bean sauce
- 1/2 tablespoon soy sauce, tamari or to taste
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame seeds toasted
Method
- In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.
- Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
- Add the beet greens stems first, stirring often, and cook for about 3 minutes until the stems start to become tender.
- Stir in the leaves, and cook until the leaves are wilted and stems are tender, about 4 minutes.
- Add the seasoning ingredients, stirring well, and cook for another 1 minute or so to allow the flavor to blend together.
- Season with more seasoning ingredients to taste if needed.
- Transfer onto the serving plate, sprinkle with sesame seeds and scallion slices.
- Serve warm as a side dish, or with rice, bread as a main dish.
