Inspired by HighlandOrchardsFarmMarket.com

2 tablespoons minced Veggie Box leeks
2 teaspoons minced ginger
¼ cup coconut oil
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame seeds
1 head Veggie Box Tokyo bekana, chopped

2 tablespoons minced Veggie Box leeks 2 teaspoons minced ginger 1 tablespoon soy sauce or tamari 1 tablespoon rice wine vinegar 1 tablespoon toasted sesame seeds 1 head Veggie Box Tokyo bekana, chopped

Heat a large wok or saute pan to medium-high heat


Add coconut oil, once melted add leeks and ginger and cook until aromatic, do not brown.


Add tokyo bekana and saute until tender, add all other ingredients and allow to deglaze and cook for two minutes.


Serve sprinkled with sesame seeds.