Asian Pea Shoots & Portobello Mushroom With Toasted Sesame Seeds

• 2 pounds washed snow pea shoots
• 2 large portobello mushrooms, wiped, sliced lengthwise into strips
• 2 cloves garlic, peeled, sliced
• 1 tablespoon ginger, peeled, minced
• 1-2 tablespoons vegetable, peanut or grape seed oil
• 2 tablespoons tamari sauce (1 tbsp soy sauce can be substituted)
• 1 teaspoon sesame seed oil
• 1 teaspoon sesame seeds, toasted

1. Pour oil into a preheated large size skillet or wok. Add mushrooms, garlic and ginger, cook for 30 seconds to soften.
2. Add 1/2 of the pea shoots and cook while turning vegetables over with tongs. rnrnWhen they begin to wilt add the remaining shoots.
3. Continue turning to distribute heat as they quickly soften. Sprinkle tamari sauce over greens.rnrnCook until fully wilted for 5-10 minutes.rnrn rnrnDress with sesame oil and seeds.
4. Toasting Seeds:rnIn a small preheated skillet on med. high, add the seeds.rnShake the pan around for 2 min until the seeds are golden and fragrant. Remove from heat.

snow, portobello mushrooms, garlic, ginger, vegetable, tamari sauce, sesame seed oil, sesame seeds

Taken from food52.com/recipes/24264-asian-pea-shoots-portobello-mushroom-with-toasted-sesame-seeds (may not work)