Wednesday, February 2, 2011

Asian-Style Wilted Arugula

Also known as rocket, roquette, rugula and rucola, I first became acquainted with this tasty green when I lived in Italy.  There I usually ate it fresh in salads or wilted with slices of fresh garlic and lots of olive oil. 

So, when my friend Belle, the Green Thumb Goddess, gave me a bag full of fresh arugula from her garden this afternoon, it took sheer willpower not to reach into the bag and start munching.  Thankfully we had just had large lunch!

Tonight I made a shrimp-pork stir-fry over forbidden rice, so I simply wilted the arugula in a splash of olive oil with minced garlic.  And just before serving I added a splash of soy sauce and a splash of sesame oil.  Super easy.  Super tasty.

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