The garden is in full swing!

Mizuna harvest

Mizuna, fresh-clipped from the garden.

I’ve got a big patch of mizuna mixed in with my greens and until recently, had no idea what to do with it. It tasted bitter in salads (partially because it’s already bolting) and looked unsightly in the raised bed next to my arugula and lettuce. The rabbits, indeed, would have nothing to do with it.

Then, along came Pinterest-inspired recipe ideas!!

With those in mind, I set out to cook my Mizuna greens this evening. I had some other ingredients on hand…and here’s what transpired.

Ginger carrot mizuna stir-fry with quinoa and black beans
Serves 2 – easy to make more or less if you need!

2-3 cups mizuna (or mustard greens, or bok choy)
2 large carrots, peeled and chopped at an angle
1 cup canned black beans
1 cup quinoa, cooked
2 tbsp. sesame oil

Mizuna stir fry

Mizuna stir fry

3 tbsp. low-sodium soy sauce
1 clove garlic, minced
1/2 white onion, minced
1″ piece ginger root, minced
Salt and pepper
Sriracha sauce, to taste

Heat sesame oil over medium-high heat. Add onion, garlic and ginger; saute until soft, sprinkling a pinch of salt over everything. Add carrots. Saute about 1 minute more, then add mizuna greens and stir until wilted; add soy sauce. Serve over cooked quinoa and black beans with Sriracha to taste. YUM!


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