Asian-Inspired Mustard Greens

I don’t know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I’m usually perfectly happy with this and a bowl of rice as a meal in itself, but when I’m forced to share, it pairs well with roasted chicken or just about any kind of pork.

INGRIDIENT

DIRECTION

Step: 1

Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.

Step: 2

Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place

Step: 3

into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.

Step: 4

Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 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 sprinkle with toasted sesame seeds.

NUTRITION FACT

Per Serving: 54 calories; protein 3g; carbohydrates 6.3g; fat 2.5g; sodium 247.3mg.

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Some of less eating process eat salad for dinner instead of a traditional meat and potatoes healthy . But if you’re not careful , your raw food could make more greasy and calories than the meal you’re trying to replace . Make sure do this guide to keep a evening salad that keep your diet on track.

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