Fresh Chard and Tatsoi
1 bunch of swiss chard 1 bunch of tatsoi 1 Tbsp Oil – peanut or safflower (or other light oil) 1 garlic clove 1 Tbsp. fresh ginger 1 C. vegetable stock 1 Tbsp soy sauce or tamari	1 tsp honey 1 Tbsp rice vinegar 1 tsp sesame oil 2 tsp arrowroot or cornstarch dissolved in ¼ cup cold water sesame seeds as a garnish
This is quick to prepare and makes a light side dish that may be served with any meal 1. Wash chard and tatsoi and coarsely chop stems and leaves 2. Measure oil into a small bowl and press garlic and grate ginger into oil 3. Combine stock, soy sauce, mirin, vinegar and sesame oil into a small bowl. 4. Heat wok or large skillet to medium high heat. Add oil-garlic-ginger mixture and immediately add chard and tatsoi. Toss greens to coat with oil and cook until just wilted. Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color. 5. Add thickener and allow sauce to bubble and thicken. Pour in serving dish and serve immediately, sprinkled with a light dusting of sesame seeds for garnish. Serves 4