Tagged as: mizuna

Stir-Fried Bok Choy and Mizuna with Tofu

Recipe by Melissa Clark of Epicurious.com   Servings: 4   3 1/2 tablespoons soy sauce, divided 4 teaspoons Asian sesame oil, divided 3 1/2 teaspoons unseasoned rice vinegar, divided 1 14- to 16-ounce container extra-firm tofu, drained 2 tablespoons peanut oil 4 green onions, chopped 1 tablespoon finely chopped peeled

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Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

Recipe by VegetarianTimes.org   Servings: 4   Sesame Dressing: 3 Tbs. roasted sesame oil 2 Tbs. tahini 2 Tbs. seasoned rice wine vinegar 1 Tbs. low-sodium soy sauce Salad: 1 1/2 cups frozen shelled edamame, thawed 2 cups tatsoi leaves 2 cups mizuna 1 cucumber, peeled and sliced 1 8-oz.

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Mizuna Salad with Peanuts

Recipe by Katie Webster of HealthySeasonalRecipes.com   Servings: 4 Serving size: 2 cups   10 cups mizuna, cut into large bite-sized pieces, washed and spun dry ½ cup chopped chives ¼ cup salted peanuts ¼ cup unrefined peanut oil, such as Spectrum 3 tablespoons white vinegar 1 tablespoon Bragg Liquid

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