Spinach and Toasted Sesame Seeds
(from redmed2000’s recipe box)
4 Servings: 1 cup = 80 Calories, fat 5g, choesterol 0mg, sodium 170mg, carbohydrate 8g, fiber 2g, sugars 2g, protein 3g
Source: Penzey's
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
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
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In a small, non-stick pan, toast the sesame seeds over medium heat until caramel in color, stirring frequently, about 5 minutes. Let cool.
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In a small bowl, combine the rice wine vinegar, soy sauce and sugar and set aside.
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Heat a pan over medium heat. Add the vegetable oil and sauté the minced garlic for 1 minute.
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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.
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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.
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Serve over warm white or brown rice.