2 bunches Tatsoi--cleaned, no holes, crisp leaves, roughly chopped
3 cloves garlic--minced
1 1/2 tablespoons rice wine vinegar
1/2 tablespoon Tamari (or soy sauce)
1 tablespoon orange juice
2 tablespoons white wine
1 tablespoon brown sugar
1 teaspoon sriracha
1/4 - 1/2 teaspoon sesame oil
2-3 tablespoons olive oil
*Heat olive oil in large skillet over medium/medium-high heat. Add garlic. Saute until just soft (do not let the garlic turn brown). Add chopped tatsoi and sauté ~3-5 minutes turning frequently. Whisk all remaining ingredients in a small bowl; add to sautéing tatsoi. Cook 2-3 minutes until tatsoi is tender.
*Remove tatsoi with chopsticks or slotted spoon. Plate. Reduce cooking liquid for 1-2 minutes. Pour over platted tatsoi. Finish with sesame seeds.