4 tablespoons light sesame oil or olive oil
2 tablespoons white hulled sesame seeds
4 teaspoons peeled, minced ginger root
2 garlic cloves, minced
1 bunch tender Tokyo Bekana
1 bunch of Bak Choy
2 tablespoons soy sauce
4 teaspoons rice vinegar
1/2 lb chicken cut into cubes (Optional sub tofo)
1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add chicken and saute until cooked through
3. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
4. Stir in more soy sauce and vinegar to taste, and serve over brown rice!