Ingredients

1 bunch Hon Tsai Tai

2 grams fresh ginger, about the size of the tip of your thumb 

2 tsp toasted sesame oil

1 tsp tamari

1/2 tsp garlic powder

1 tbsp coconut oil

sesame seeds for garnish

Makes 3-4 servings

Instructions

Preheat a skillet on the stovetop. Once hot, add the coconut oil. 

Chop the Hon Tsai Tai, placing the stems into one pile and the thinner, more tender flower heads into another pile. 

Dice the ginger into very small pieces. 

In a small bowl, add the tamari, garlic powder, and sesame oil. Whisk until no clumps remain. 

Add the diced ginger to the hot coconut oil and cook very briefly, stirring often. 

Meanwhile, toast the sesame seeds in a pan. 

Once the ginger has become fragrant and is just starting to brown, add the Hon Tsai Tai stems and the sauce. Cook briefly, then add the rest of the more tender stalks. 

Sauté very briefly, until just cooked through but the leaves and flowers have retained most of their colour, then remove from the heat.

Add the toasted sesame seeds and serve immediately.