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Flash-Fried Greens with Sesame Tuna
This salad combines the herbaceous flavors of RSS Romaine, Cabbage, and Kale Blend, Ahi tuna, and the crunch of sweet bell peppers.
1 T soy sauce
1 T oyster sauce
1/2 tsp. white sugar
1 T sesame oil
2 T seasoned rice vinegar
4 T vegetable oil
2 cloves Ready-Set-Serve Peeled Garlic, smashed
1 lb. Ready-Set-Serve Shredded Romaine, Cabbage, and Kale Blend
1/4 C Markon First Crop Red Bell Peppers, shredded
Salt and pepper, to taste
Mix together the rice vinegar, soy sauce, oyster sauce, sugar, and sesame oil in a bowl and set aside.
Heat a flat bottom saute pan over medium-high heat and add vegetable oil. When oil is hot, add the garlic and cook for about a minute, taking care not to burn. Stir in greens and peppers and cook, stirring constantly for approximately two minutes (the oil will pop). Add the pre-made sauce into the lettuce and cook for one more minute.
Serve with sesame-crusted tuna on top. Garnish with black and white sesame seeds and pickled vegetables of your choice.
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