Avocado or extra virgin olive oil
1 small leek, split lengthwise, rinsed well, 1-inch slices
2-3 cloves fresh garlic, crushed and minced
grated zest of 1 lemon
organic soy sauce
½ head cauliflower, small florets
1 bunch mustard greens, rinsed well, sliced into bite-sized pieces
1/4 cup sesame tahini
1/4 teaspoon organic soy sauce
½ teaspoon brown rice vinegar
1 teaspoon brown rice syrup
juice of 1 lemon
small handful black sesame seeds, lightly toasted, for garnish
Heat a small amount of oil in a deep skillet or wok. Stir-fry leek, garlic and lemon rind with a splash of soy sauce, until the leeks are wilted, about 1-2 minutes. Add cauliflower, a splash of soy sauce and stir-fry for 2-3 minutes. Add greens, season lightly with soy sauce and stir-fry until just wilted and a rich, deep green.
Prepare the sauce by simply mixing ingredients together until smooth and creamy, adjusting seasoning to your taste. Just before serving, stir lemon-sesame sauce into cooked vegetables. Serve immediately.