Asian Beet Greens Stir-Fry
Beet greens are sauteed with ginger, garlic, scallions and tossed with soy sauce, chili bean sauce, sesame oil, and sesame seeds. A tasty and light stir-fry that can be served as a side dish or with some rice, or a few slices of bread to become a light meal.
or any vegetable oil
peeled and freshly chopped
scallions, spring or green onions
sliced, reserve a few green parts for decoration
stems and leaves separated, and leaves coarsely chopped
chili bean sauce
or to taste, or chili garlic sauce if you can't find chili bean sauce
soy sauce, tamari
or to taste
In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
Add the beet greens stems first, stirring often, and cook for about 3 minutes until the stems start to become tender.
Stir in the leaves, and cook until the leaves are wilted and stems are tender, about 4 minutes.
Add the seasoning ingredients, stirring well, and cook for another 1 minute or so to allow the flavor to blend together.
Season with more seasoning ingredients to taste if needed.
Transfer onto the serving plate, sprinkle with sesame seeds and scallion slices.
Serve warm as a side dish, or with rice, bread as a main dish.