1 tablespoon Toasted sesame oil
1 tablespoon peanut oil
3 cloves garlic (minced)
1 tablespoon fresh grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds rainbow or Swiss chard (stems thinly sliced and leaves cut crosswise into 1-inch strips)
1 1/2 tablespoons soy sauce
1 tablespoon mirin (Japanese cooking wine)
1 tablespoon toasted sesame seeds