Vicky's Vegan Recipes #206

Mustard Greens

Ingredients

one tablespoon sesame seeds
one teaspoon Asian sesame oil
six cups washed and chopped mustard greens
quarter cup water
one teaspoon minced garlic
one tablespoon soy sauce
two teaspoons Japanese rice wine (mirin) vinegar
one teaspoon sake
one teaspoon white sugar

INSTRUCTIONS

Place the sesame seeds into a large skillet over medium fire, and cook and stir constantly till the seeds are toasted a golden brown and make a continuous crackling noise, one to two minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.

Place sesame oil in the hot skillet, and flame till it just begins to smoke. Place mustard greens into the hot oil, and add in water. With a spatula, gently toss the greens till they are wilted and reduced in quantity, about two minutes. Combine in garlic, soy sauce, rice wine vinegar, sake, and sugar.

Bring the mixture to a boil, mix till sugar has melted, and cover the skillet. Reduce flame to a simmer, and cook till the greens are tender, ten to fifteen minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and top with toasted sesame seeds.

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