ASIAN MUSTARD GREENS RECIPES

Steps:

• Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
• Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
• Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Steps:

• Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.
• Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.
• Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.