Asian Beet Greens Stir-Fry
Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.
Yield
3 servingsPrep
8 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
or any vegetable oil |
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled and freshly chopped |
*
|
| 2 |
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 |
* |
| ½ | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
rice vinegar
|
|
| ½ | teaspoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
or any vegetable oil |
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | 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 |
* |
| 15 | ml |
chili bean sauce
or to taste, or chili garlic sauce if you can't find chili bean sauce |
* |
| 7.5 | ml |
soy sauce, tamari
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
rice vinegar
|
|
| 2.5 | ml |
sesame seeds
toasted |
|
Directions
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.
