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Vegan East Asian Recipes
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Korean Greens
from: Aunt Cookie

This is my favorite way to eat greens. You don't cook them for too long, so they retain most of their nutrients, too.


  • 2 lbs fresh spinach, stemmed and coarsely chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon sesame seed, toasted

The sauce

  • 2 tablespoons dark sesame oil
  • 3 tablespoons vinegar
  • 3 tablespoons soy sauce

Stir the sauce ingredients together.

Heat the vegetable oil in a large skillet or wok.

Add the greens and stir fry until tender (don't overcook!).

Pour off the excess liquid.

Toss the greens with the sauce, sprinkle with sesame seeds, and serve.