2 bunches Tatsoi–cleaned no holes, crisp leaves, roughly chopped
3 cloves garlic–minced
1 1/2 tablespoons rice wine vinegar 1/2 tablespoon Tamari (or soy sauce) 1 tablespoon orange juice
2 tablespoons white wine
1 tablespoon brown sugar
1 teaspoon sriracha
1/4-1/2 teaspoon sesame oil
2-3 tablespoons olive oil
*Heat olive oil in large skillet over medium/medium-high heat. Add garlic.
Saute until just soft (do not let the garlic turn brown).
Add chopped tatsoi and sauté ~3-5 minutes turning frequently. Whisk all remaining ingredients in a small bowl;
add to sautéing tatsoi.
Cook 2-3 minutes until tatsoi is tender.