Type what you have

Ingredients

• ✓ rice wine vinegar
• scallion
• ginger root
• sesame oil
• soy sauce
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• soy sauce
• white sugar
• vegetable oil
• mustard powder
• ginger
• black pepper
• salmon fillet

Instructions

1. 1 In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
2. 2 Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4. 4 Grill the fish for about 3 to 4 minutes per side or to desired doneness.

By Jeana

Ingredients

• ✓ rice wine vinegar
• cucumber
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ rice wine vinegar
• soy sauce
• water
• brown sugar
• ginger
• garlic
• worcestershire sauce
• chicken tender

Instructions

1. 1 Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jacqueline Bedsaul Johnson

Ingredients

• ✓ rice wine vinegar
• egg
• mayonnaise
• sweet pickle relish
• yellow mustard
• sugar
• cayenne pepper
• black pepper

Instructions

1. 1 Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
2. 2 Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

By FoodJunkie

Ingredients

• ✓ rice wine vinegar
• soy sauce
• water
• brown sugar
• mirin
• sake
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Ingredients

• ✓ rice wine vinegar
• cucumber
• carrot
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ rice wine vinegar
• sushi rice
• nori
• wasabi paste
• salmon
• cucumber
• avocado

Instructions

1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Ingredients

• ✓ rice wine vinegar
• green bean
• sesame oil
• soy sauce
• garlic
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place green beans in a large bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Toss to coat and let marinate for 5 minutes.
3. 3 Place 1/2 of the green beans in the air fryer basket.
4. 4 Cook in the preheated air fryer, shaking basket halfway, until crispy, about 10 to 12 minutes. Repeat with remaining green beans.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ rice wine vinegar
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• bean sprout
• scallion
• chicken bouillon granules
• parsley

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ rice wine vinegar
• green onion
• lemon
• olive oil
• honey
• mustard
• ginger
• red snapper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
3. 3 Rinse snapper under cold water and pat dry with paper towels.
4. 4 Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides.
5. 5 Cook snapper in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side.
6. 6 Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.

By OCTOBERK8

Ingredients

• ✓ rice wine vinegar
• chicken breast
• white sugar
• soy sauce
• chicken broth
• water
• sesame oil
• black pepper
• cornstarch
• linguine pasta
• vegetable oil
• ginger root
• garlic
• shiitake mushroom
• green onion

Instructions

1. 1 In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. 2 In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. 3 Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. 4 Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

By Meesh

Ingredients

• ✓ rice wine vinegar
• water
• mushroom
• green onion
• carrot
• yellow onion
• soy sauce
• garlic
• sriracha sauce
• sesame oil
• white pepper
• black pepper
• ramen noodle

Instructions

1. 1 Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, Sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, occasionally stirring, until noodles are tender yet firm to the bite, about 5 minutes.
2. 2 Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.

By abrown604

Ingredients

• ✓ rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• asiago cheese
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ rice wine vinegar
• soy sauce
• brown sugar
• green onion
• garlic
• mustard powder
• flat iron steak
• sesame seed

Instructions

1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Ingredients

• ✓ rice wine vinegar
• avocado
• roma tomato
• cucumber
• salad dressing
• black pepper
• salt
• oregano

Instructions

1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

Ingredients

• ✓ rice wine vinegar
• sushi rice
• water
• sugar
• sake
• imitation crabmeat
• cucumber
• avocado
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ rice wine vinegar
• olive oil
• ranch dressing mix
• black pepper
• potato
• carrot
• sweet onion
• kosher salt

Instructions

1. 1 Whisk olive oil, ranch dressing mix, vinegar, and black pepper together in a small bowl and pour into a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Transfer vegetables and marinade to the prepared baking dish.
4. 4 Bake in the preheated oven until vegetables are tender, about 1 hour, stirring a few times. Turn on the broiler and broil until vegetables crisped, for the last 5 minutes. Season with salt before serving.

By Betka

Ingredients

• ✓ rice wine vinegar
• cornstarch
• black pepper
• chicken breast
• canola oil
• cashew
• soy sauce
• ketchup
• sweet chili sauce
• brown sugar
• garlic
• ginger
• red pepper flakes
• sesame oil
• green onion

Instructions

1. 1 Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
2. 2 Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
3. 3 Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
4. 4 Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

By Clo

Ingredients

• ✓ rice wine vinegar
• mirin
• sake
• soy sauce
• wasabi powder
• oyster
• quail egg
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ rice wine vinegar
• avocado
• red onion
• lime juice
• grapefruit juice
• black pepper
• salt
• olive oil
• honey
• cilantro
• mint
• basil
• arugula
• kalamata olive
• cherry tomato
• parmesan cheese

Instructions

1. 1 Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
2. 2 Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

By foodfidelity

Ingredients

• ✓ rice wine vinegar
• turkey sausage
• whole grain mustard
• dijon mustard
• honey
• lemon juice
• saffron
• garlic
• mayonnaise
• red cabbage
• salt
• white sugar
• kimchi
• scallion
• baguette

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland

Ingredients

• ✓ rice wine vinegar
• ✓ rice wine vinegar
• pork chop
• soy sauce
• white pepper
• pineapple
• applesauce
• jalapeno pepper
• lemon juice
• cilantro
• salt
• mango
• sugar
• vegetable oil
• water
• cardamom seed
• cayenne pepper
• chili powder
• garlic

Instructions

1. 1 With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2. 2 Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3. 3 To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4. 4 Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5. 5 Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6. 6 Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

By EVE11

Ingredients

• ✓ rice wine vinegar
• soy sauce
• sesame oil
• mirin
• honey
• sesame seed
• tuna steak
• olive oil
• wasabi paste

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Ingredients

• ✓ rice wine vinegar
• peach
• white wine
• roast drippings
• white sugar
• thyme
• mustard
• salt
• black pepper

Instructions

1. 1 Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat.
2. 2 Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.

By Michaela

Ingredients

• ✓ rice wine vinegar
• soybean sprout
• sesame oil
• soy sauce
• chile powder
• sesame seed
• garlic
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ rice wine vinegar
• mustard
• honey
• sriracha
• paprika
• black pepper
• kosher salt
• chicken
• chicken stock
• green onion

Instructions

1. 1 Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
2. 2 Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
3. 3 Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
4. 4 Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
6. 6 Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
7. 7 Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
8. 8 While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
9. 9 Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
10. 10 Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
11. 11 Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

By John Mitzewich

Ingredients

• ✓ rice wine vinegar
• asparagus
• soy sauce
• brown sugar
• cornstarch
• sambal oelek
• sesame oil
• garlic
• ginger

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add asparagus and cook uncovered for 1 minute. Drain in a colander; run under cold water to stop the cooking process.
2. 2 Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, garlic, and ginger paste together in a small bowl.
3. 3 Heat a skillet over medium-high heat. Add soy sauce mixture; cook until thickened, about 3 minutes. Off heat; stir in asparagus.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• sesame seed
• sesame oil
• mustard green
• water
• garlic
• soy sauce
• sake
• sugar

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

By trepto