At the Farmers’ Market of Plainville I purchased Asian Greens from Dinebergs Farm. When I looked up “Asian Greens” on line I found many varieties of greens but after some digging I believe I purchased Purple Mizuna.
I picked the only items that were ready out of my garden; garlic scapes and snap peas which is how this recipe came to be. Cooking locally and seasonally is wonderful, everything is fresh and, in my mind, “as it should be” if we are trying to live as close to nature as possible.
1 cup brown rice; soaked, rinsed and cooked with 1 3/4 cup water till all the water is absorbed
1 Tablespoon canola oil (I use a gmo free product; either Trader Joe’s or Spectrum)
1 teaspoon sesame oil (found in the international section of a grocery store or at Asian markets)
1 Tablespoon soy sauce
1 Tablespoon water
1/2-1 teaspoon sea salt
1/4- 1 teaspoon fresh ground black pepper
pinch ground cumin
pinch ground coriander
1 bunch Purple Mizuna (or other Asian Green); washed, leaves cut to1″ and stems to 1/4-1/2″ sections
4 garlic scapes; the tender part of the stems sliced thin
2 cups snap (or sugar) peas; washed and “strings” removed
1 onion; halved and sliced thin
1 Tablespoon canola oil.
Cook the brown rice. (Refer to an early post, College Kitchen Questions.)
In the meantime mix together the oils, soy sauce, water and spices for the sauce in a small bowl.
Preheat a large heavy bottomed pan (I use a cast iron skillet that has a lid) over medium high heat.
Prepare the vegetables, pour 1 Tablespoon canola oil into the hot pan, add the onions and stir occasionally so they do not burn, sautéing for 2 minutes. Add the remaining ingredients, stir, pour the sauce over top, reduce heat to medium and cover. Saute and stir occasionally for 2 minutes or until the greens (which are also purple) have wilted.
Serve over rice.