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

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.