Spinach with Toasted Sesame Seeds


1 tbsp. sesame seeds
4 tbsp. rice wine vinegar
1 tbsp. soy sauce
1 tsp. sugar
1-2 tbsp. vegetable oil
2 cloves garlic, minced
1 cup shredded carrots (~2 medium)
12 oz. fresh spinach
3 green onions, thinly sliced


In a small, non-stick pan, toast the sesame seeds over medium heat until caramel-colored, stirring frequently.  Let cool.  In a small bowl, combine the rice wine vinegar, soy sauce, and sugar and set aside.  Heat a pan over medium heat.  Add the vegetable oil and saute the garlic for 1 minute.  Add carrots and cook for another minute.  Then add the spinach a little at a time until wilted.  (Don’t overcook the vegetables.)  Let cool for 2 minutes.  Pour the vinegar mixture over the vegetables and toss.  Add green onions and sesame seeds.  Serve over rice.



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