Mizuna has a long growing season and is growing well in the current weather. It’s a great salad ingredient, but this week we are trying it as an ingredient that can be cooked. It can be stir fried, steamed or added to hot dishes like spinach and has a very mild mustard flavour. Try this very easy stir fry recipe and let us know what you think or send us in your recipes if you come up with something special with it.
2 Cloves of Garlic, crushed and finely chopped
1 Thumb size piece of Ginger, finely sliced into strips
2 tbsp Oil
2 tsp Fish Sauce
1/2 Fresh Lime
50g Cashew nuts
- Roughly chop the Mizuna and set aside.
- Place a wide shallow pan or wok over a high heat and add the oil.
- Add the garlic and ginger to the pan and stir constantly for 10 seconds or so.
- Add the Mizuna to the pan and stir fry for about a minute, then add the fish sauce and a squeeze of lime juice.
- Season to taste. To garnish toast some cashew nuts in a dry pan and sprinkle over the cooked Mizuna.
- This is a great side dish for Fish, or could be a simple supper on its own with steamed rice, adding more vegetable if need be.