1 Tablespoon vegetable oil
2 cloves Veggie Box garlic, crushed and chopped
1 teaspoon fresh ginger
Veggie Box Tokyo Bekana
1 teaspoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon water
Veggie Box Cayenne pepper, chopped
Sesame seeds for garnish

1 Tablespoon vegetable oil 2 cloves Veggie Box garlic, crushed and chopped 1 teaspoon fresh ginger 1 teaspoon sesame oil 1 Tablespoon soy sauce 1 Tablespoon water

Combine sesame oil, soy sauce, water and pepper in a small bowl. Set aside. Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes. Mix in the Tokyo bekana and cook 3-4 minutes. Add soy sauce mixture and cook for a few minutes more or until heated through and leaves are gently wilted. Sprinkle with sesame seeds and serve.