Asian Spring Greens with Peas

Name: Asian Spring Greens with Peas
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch tatsoi, umaina or other dark Asian green; 1 cup fresh, shelled sugar snap peas; 1 garlic clove, minced; 4 Tbsp rice wine vinegar; 1/2 Tbsp spicy chili bean paste (Siracha also works); 1 Tbsp sugar; 2 Tbsp sesame oil; Sesame seeds, for garnish (optional)

miwhi83 @cook_2531462

Columbus, Ohio

This recipe highlights the best of spring: sweet, crunchy sugar snap peas.

miwhi83 @cook_2531462

Columbus, Ohio

This recipe highlights the best of spring: sweet, crunchy sugar snap peas.

Saved

Ingredients

15 mins

2 servings

1bunch tatsoi, umaina or other dark Asian green
1 cupfresh, shelled sugar snap peas
1garlic clove, minced
4 Tbsprice wine vinegar
1/2 Tbspspicy chili bean paste (Siracha also works)
1 Tbspsugar
2 Tbspsesame oil
Sesame seeds, for garnish (optional)

Saved

Steps

15 mins

1

Heat sesame oil in sauté pan over medium heat. Meanwhile, chop greens and garlic.
2

Mix rice wine vinegar and chili bean paste together in seperate bowl.
3

Add stems, peas, and garlic to pan. Sauté for a couple of minutes. Add leafy greens and the sauce mixture; sauté for 3 minutes more.
4

Serve with rice or other hearty grain for a healthy dinner. Also good with leftover chicken or steak mixed in. Enjoy!