Asian Spring Greens with Peas

• 1 bunch tatsoi, umaina or other dark Asian green
• 1 cup fresh, shelled sugar snap peas
• 1 garlic clove, minced
• 4 Tbsp rice wine vinegar
• 1/2 Tbsp spicy chili bean paste (Siracha also works)
• 1 Tbsp sugar
• 2 Tbsp sesame oil

1. Heat sesame oil in saute pan over medium heat.
2. Meanwhile, chop greens and garlic.
3. Mix rice wine vinegar and chili bean paste together in seperate bowl.
4. Add stems, peas, and garlic to pan.
5. Saute for a couple of minutes.
6. Add leafy greens and the sauce mixture; saute for 3 minutes more.
7. Serve with rice or other hearty grain for a healthy dinner.
8. Also good with leftover chicken or steak mixed in.
9. Enjoy!

tatsoi, peas, garlic, rice wine vinegar, chili bean paste, sugar, sesame oil

Taken from cookpad.com/us/recipes/256619-asian-spring-greens-with-peas (may not work)