| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 9.1g | 1.3g | 35.8g |
| sugars | fibre | protein | salt |
| 5.6g | 3g | 5.9g | 1.2g |
There’s a remarkable simplicity and elegance to the Stir-fried Komatsuna with Ginger dish. It’s a recipe that, while seemingly uncomplicated, beautifully highlights the complex flavors that can arise from the harmonious collision of Pacific Northwest vegetables and distinctive Japanese culinary techniques. One bite is enough to take one on a gastronomic journey that spans two continents.
The Marriage of Flavours
The Stir-fried Komatsuna with Ginger delicately balances the earthy, slightly bitter taste of Komatsuna – a leafy green commonly used in Japanese cuisine – with the warming zing of freshly grated ginger. While the colorful array of bell peppers injects a dose of vibrant sweetness into the dish, the fragrant garlic and thinly sliced onions provide an aromatic depth of flavor. The addition of soy sauce and oyster sauce grapevines a subtle umami touch, making the dish instantly addictive. At the same time, an optional red chili is available for those eager to add some heat into the mix. Finally, a drizzle of sesame oil enriches the overall taste and texture, rounding up the wholesome recipe.
Health and Harmony
Aside from it’s succulent taste, another reason why I am drawn to this recipe is its remarkable health benefits. The Komatsuna, being a part of the mustard spinach family, is packed with calcium, vitamin A, vitamin C, and potassium. In addition to this, ginger is a well-known digestive aid that helps alleviate stomach discomfort. This wholesome stir-fry dish is also further boosted with fiber and vitamin C from the bell peppers, helping improve immune function and maintain heart health.
With a bowl of steamed rice, the Stir-fried Komatsuna with Ginger transforms into a remarkably satisfying and nutritious main meal. Alternatively, why not pair it with other dishes like my Teriyaki Salmon or my Soy Glazed Shiitake Mushrooms recipe to create a complete and enticing Japanese meal experience at home?
All in all, whether you’re introducing new flavors to your repertoire or just seeking something light yet satisfying, this Stir-fried Komatsuna with Ginger recipe is a delicious and healthy option to consider.
What You’ll Need
- 2 bunches of Komatsuna
- 2 tablespoons of vegetable oil
- 2 tablespoons of freshly grated ginger
- 2 garlic cloves, minced
- 1 cup of sliced red bell pepper
- 1 cup of sliced yellow bell pepper
- 1 cup of sliced green bell pepper
- 1 medium onion, thinly sliced
- 1 red chili, seeds removed and thinly sliced (optional)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sesame oil
- 6 servings of cooked rice
Method
Step One
Start by washing the Komatsuna thoroughly. Then, cut the leaves into 2-inch pieces, separating the stems from the leafy parts.
Step Two
Heat the vegetable oil in a large wok or frying pan over medium heat. Once the oil is hot, add the grated ginger and minced garlic. Cook these until they are fragrant.
Step Three
Add the sliced onions to the pan and stir until they soften and start to turn translucent. Then, add in the sliced peppers and chili (if using). Continue to stir fry until the peppers are tender-crisp.
Step Four
Add the Komatsuna stems to the pan and stir-fry for a minute or two. Then, add the leafy parts of the Komatsuna and continue to stir-fry until the leaves are wilted. Season the vegetable mixture with salt and pepper to taste.
Step Five
Finally, stir in the soy sauce, oyster sauce, and sesame oil. Continue to cook for another minute until the sauces are well incorporated with the vegetables.
Step Six
Divide the cooked rice among six plates. Spoon the stir-fried Komatsuna over the rice and serve immediately. Enjoy your Stir-fried Komatsuna with Ginger!
