Ingredients:
6 cups spinach leaves
1/4 cup unseasoned rice vinegar or white wine vinegar
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon sesame oil
2 teaspoons sesame seeds
2 teaspoons olive oil
5 cups broccoli
1 pound (455 g) carrots, cut into small slanting slices
1 1/2 cups (180 g) thinly sliced celery
1 onion, thinly sliced
Preperation:
Arrange spinach leaves on a large platter and set aside. Combine vinegar, soy sauce, honey, and sesame oil in a small bowl. In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside. Heat 1 teaspoon of the olive oil in a pan over medium-high heat. When oil gets hot, add broccoli, carrots, celery, and onion. Broil until vegetables are hot and bright in color (about 3 minutes). Add 1/3 cup water to pan, cover, and cook until vegetables are tender (about 3 minutes). Uncover and continue to cook until its liquid has evaporated (1 to 2 more minutes). Stir in vinegar mixture. Spoon vegetables onto spinach-lined platter and sprinkle some sesame seeds.