| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 90 | 7g | 1g | 7g |
| sugars | fibre | protein | salt |
| 2g | 2g | 3g | 0.5g |
Whenever I prepare the Stir-fried mizuna greens with garlic and chili, a flood of when I was a young boy growing up in New Jersey engulfs me. My beloved Italian grandmother was a stickler for fresh, hearty meals with a healthy twist, and although this dish is predominantly Asian inspired, it brings me back to the times when she meticulously prepared our family meals, making sure every plate was imbued with love and nutritional value. 
A Healthy Rendition to the Culinary Repertoire
Mizuna, or Japanese mustard greens as they are commonly known, is a cruciferous vegetable. Cruciferous vegetables are celebrated for their high antioxidant and nutrient content making this dish a nourishing staple I love introducing to my family and friends. The fiery kick from the chili, the aromatic allure of the garlic, and the subtle undertones of the sesame oil all combine to create a flamboyant recipe that not only is good for the taste buds, but your overall wellness too, courtesy of the amalgamation of nutrients packed within.
Bringing Together Worlds of Flavor
The Stir-fried mizuna greens with garlic and chili offers a unique twist demonstrating how beautifully diverse flavors can harmonize in a single dish. The hearty Italian roots, the zesty Asian inspiration, the warmth of garlic and fiery chili, provide a multi-layered taste profile that makes this dish a versatile one. It pairs perfectly well with a bowl of brown rice, a pickle of tangy radishes, or even a juicy steak for those who prefer a non-vegetarian pairing.
Every time I walk pass the hiking trails here in New Jersey, the sight of wild mizuna greens remind me that stir-fried mizuna greens with garlic and chili is more than a recipe. It’s a stir fry that draws from my childhood in New Jersey, the Italian-American family traditions, the hiking trails through wild mizuna greens, and the unforgettable meals shared with family and friends. It truly is a trip down memory lane, replicating a taste from my heart right onto the dinner plate.
What You’ll Need
- 2 bunches of mizuna greens, washed and trimmed
- 1 large red chili, finely sliced
- 4 cloves of garlic, finely chopped
- 2 tablespoons of vegetable oil
- Salt, to taste
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
Method
Step One
Prepare your ingredients: Wash the mizuna greens thoroughly and trim off any excess stems. Finely slice your red chili and chop your garlic cloves.
Step Two
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the finely chopped garlic and sliced red chili. Stir-fry them briefly until they are fragrant, careful not to burn them.
Step Three
Add the prepared mizuna greens to the pan. Season with salt to taste. Stir-fry the ingredients together, make sure all the greens are coated in the oil and begin to wilt.
Step Four
Mix in the soy sauce, sugar, and rice vinegar. Continue to stir-fry the ingredients together until the greens are fully wilted and all the ingredients are well combined.
Step Five
Remove the pan from heat. Drizzle the stir-fried greens with sesame oil, toss lightly to combine. Serve immediately while it’s hot. Enjoy your stir-fried mizuna greens with garlic and chili.
