Asian Beet Greens Stir-Fry

• 2 tablespoons peanut oil or any vegetable oil
• 2 cloves garlic freshly minced
• 1/2 inch ginger peeled and freshly chopped
• 2 each scallions, spring or green onions sliced, reserve a few green parts for decoration
• 1 bunch beet greens stems and leaves separated, and leaves coarsely chopped
• 1 tablespoon chili bean sauce or to taste, or chili garlic sauce if you can't find chili bean sauce
• 1/2 tablespoon soy sauce, tamari or to taste
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame seeds toasted

1. In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
3. Add the beet greens stems first, stirring often, and cook for about 3 minutes until the stems start to become tender.
4. Stir in the leaves, and cook until the leaves are wilted and stems are tender, about 4 minutes.
5. Add the seasoning ingredients, stirring well, and cook for another 1 minute or so to allow the flavor to blend together.
6. Season with more seasoning ingredients to taste if needed.
7. Transfer onto the serving plate, sprinkle with sesame seeds and scallion slices.
8. Serve warm as a side dish, or with rice, bread as a main dish.

peanut oil, garlic, ginger, scallions, beet greens stems, chili bean sauce, soy sauce, sesame oil, rice vinegar, sesame seeds toasted

Taken from recipeland.com/recipe/v/asian-beet-greens-stir-fry-54497 (may not work)