Categories: side dish, vegetables

Ingredients

• 1 TB. WHITE SESAME SEEDS
• 4 TB. rice wine vinegar (regular rice vinegar works as well)
• 1 TB. soy sauce (reduced sodium)
• 1 tsp. sugar
• 1-2 TB. vegetable oil
• 2 cloves minced garlic (or 1/2 tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water for 15 minutes)
• 1 Cup shredded carrots (2 medium)
• 12 oz. fresh baby spinach or regular spinach
• 3 scallions (green onions), thinly sliced

Directions

1. In a small, non-stick pan, toast the sesame seeds over medium heat until caramel in color, stirring frequently, about 5 minutes. Let cool.

2. In a small bowl, combine the rice wine vinegar, soy sauce and sugar and set aside.

3. Heat a pan over medium heat. Add the vegetable oil and sauté the minced garlic for 1 minute.

4. Add the carrots and cook for another minute. Then add the spinach a little at a time until wilted. Note: don’t overcook the vegetables. The carrots and spinach should still have a bright orange and green color.

5. Let cool for 2 minutes. Pour the vinegar mixture over the slightly cooled vegetables and lightly toss. Toss in the green onions and toasted sesame seeds.

6. Serve over warm white or brown rice.

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