INGREDIENTS
2 tsp
sesame seeds
1 tsp
minced garlic
1/4 cup
chopped scallion
3 tbsp
low sodium soy sauce
1 tbsp
Asian sesame oil
1 tsp
coarse Korean hot red pepper flakes
1/2 tsp
sugar
2 tbsp
olive oil
4 cups
sliced shitake mushrooms
4 cups
loosely packed baby spinach leaves