INGREDIENTS:

• 1/4 cup rice vinegar (not seasoned)

• 3 tablespoons soy sauce (tamari for gluten free)

• 2 1/2 teaspoons sugar

• 1 1/2 teaspoons finely grated peeled fresh ginger

• 1 1/2 teaspoons Asian sesame oil

• 6 cups pea shoots or pea sprouts (3 oz)

• 6 cups mizuna (3 oz)

PREPARATION:

1. Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.