This quick stir-fry side dish is adapted from a couple of Thai-style recipes for oriental leaves. The fish sauce will provide enough salt, so you shouldn’t have to add any extra.
Wash and drain mizuna / mibuna. Roughly chop into 1-inch segments and set aside. Finely chop the garlic and shred the ginger into matchstick-like strips. Place a wide and shallow pan or a wok over a high heat. Add the two tablespoons of oil, then the garlic and ginger and toss around until golden.
Add the greens to the wok or pan and stir fry for one minute, stirring constantly. The leaves should soften but remain crisp. Add the fish sauce and stir, then sprinkle with freshly-squeezed lemon juice and black pepper. Serve warm or tepid.
Michael Kelly is a freelance journalist, author and founder of GIY.
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