MIZUNA is a member of the mustard family, and has smooth, yellow green, feathery leaves. Mizuna has a mild taste in the beginning of the season and becomes more peppery as the weather turns warmer. Widely grown in Japan, mizuna grows prolifically in the Northeast spring and fall.

Preparation: Separate leaves, wash thoroughly, and dry. Mizuna can be enjoyed raw or cooked. Tear or cut the leaves and add to salads or use to garnish sandwiches Add mizuna to stir fries toward the end of cooking so the color and nutrients are retained. Steam or sauté as you would spinach.

Mizuna, Joi Choi and Tofu Stir Fry by Kristen

This is a stir-fry I made last night using a recipe adapted from Bon Appetit. I tried to use a minimal amount of other ingredients in order to let the flavors of the veggies shine through.

2 Tablespoons low-sodium soy sauce

2 Tablespoons low-sodium soy sauce
1 Tablespoon rice vinegar
2 teaspoons sesame oil

1 block extra-firm tofu
1 Tablespoon chopped fresh ginger
3 garlic cloves, finely chopped
4 bunch joi choi, roughly sliced
1 large bunch mizuna, roughly sliced
1 shunkyo radish, sliced
½ cup water chestnuts (optional. I thought this would give the stir-fry a little crunchiness)
a few tablespoons vegetable or peanut oil for frying
rice (I used brown rice)

Press water out of tofu by wrapping it in a kitchen towel and placing something heavy over it, such as a cast iron skillet. Let sit for at least 15 minutes. Cut tofu into blocks and sprinkle with the first 2 Tablespoons of soy sauce.

Heat  about 1 Tablespoon of oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Remove from pan.

Add 1 Tablespoon oil to pan. Add radishes and joi choi until it starts to wilt, about 1 minute. Add mizuna and cook about 1-2 min longer until just wilts. Add optional water chestnuts. Add soy sauce/vinegar/sesame oil mixture to coat vegetables, then add tofu and combine.

Serve over brown rice.