Sautéed Beetroot Leaves

Name: Sautéed Beetroot Leaves (赤蕪の葉の炒め物)
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Cuisine: Japanese
Ingredients: 1 handful beetroot leaves and stems, well washed and cut into 3 cm (1¼ in) strips (you can use spinach as a substitute); 1 handful beetroot leaves and stems, well washed and cut into 3 cm (1¼ in) strips (you can use spinach as a substitute); 1 teaspoon oyster sauce; freshly ground pepper; 1 teaspoon olive oil

赤蕪の葉の炒め物

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 teaspoon olive oil
1 handful beetroot leaves and stems, well washed and cut into 3 cm (1¼ in) strips (you can use spinach as a substitute)

Asia
Japan
Lunch
Vegan
Tokyo

Method

Heat the oil in a frying pan on a medium heat and sauté the beetroot leaves and stems until tender. Add the oyster sauce and pepper. Remove from the heat.