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


  • 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


  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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