Mizuna Greens in Oyster Sauce

18 Jan

Stir fried greens are a popular dish in Chinese and Thai restaurants with many variations, the most commonly served are greens in oyster sauce, and this is my version of one of my favourite restaurant sides.
Serves 2-4 Prep 5min Cook 5min

  • 250g mizuna greens
  • 2 tbsp peanut oil
  • 2 fat cloves garlic, crushed and chopped
  • 1 tbsp oyster sauce
  • 1-2 tbsp water
  • 1 fresh chill (optional)

Wash the greens well and chop into 12-15cm lengths and leave to drain. Heat the oil in a large pan, a wok is ideal. When the oil starts to smoke add the garlic stir quickly then add the greens, stir until the leaves have wilted down. Mix together the water and oyster sauce and pour in stir and continue to cook until the greens are tender.

Variation You can use any oriental greens such as pak choi, rosette pak choi, choy sum, chinese broccoli, chinese cabbage, mizuna or you can use european leafy vegetables such as the Italian Cima di Rapa, young swiss chard leaves, mustard spinach, spinach, perpetual spinach and even young cabbage or Tuscan kale leaves. I sometimes add more water if the dish it will accompany is quite dry.
Gardeners Note In mid winter the mizuna leaves that have been growing since the end of summer are too strong for salads and are best cooked.
18/1/2007:

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