Dan Blumenfeld

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Sauteed Mizuna with Garlic and Fish Sauce

December 15, 2016 by Dan Blumenfeld Leave a Comment

I’d never had (or heard of) mizuna until a bundle showed up in this week’s CSA box. Good stuff!

5 from 1 reviews
Sauteed Mizuna with Garlic and Fish Sauce
 
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Author: Chichi Wang, Serious Eats
Ingredients
  • 1 bunch mizuna, about 10 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 teaspoon fish sauce
  • ¼ lemon, fresh
  • salt to taste, about ¼ teaspoon
  • freshly ground pepper
Instructions
  1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
  3. Add the crushed garlic and stir around for 5 or so seconds.
  4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Notes
From http://www.seriouseats.com/recipes/2010/05/sauteed-mizuna-with-garlic-and-fish-sauce-recipe.html
3.4.3177

 

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