2 bunches Tatsoi–cleaned, roughly chopped
3 cloves garlic–minced
1 1/2 tablespoons rice wine vinegar
1/2 tablespoon Tamari (or soy sauce)
1 tablespoon orange juice
2 tablespoons white wine
1 tablespoon brown sugar
1 teaspoon sriracha
1/4 – 1/2 teaspoon sesame oil
2-3 tablespoons olive oil
Heat olive oil in large skillet over medium to medium-high heat. Add garlic. Saute until just soft (do not let the garlic turn brown). Add chopped tatsoi and sauté ~3-5 minutes turning frequently. Whisk all remaining ingredients in a small bowl; add to sautéing tatsoi. Cook 2-3 minutes until tatsoi is tender.
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