Mizuna Greens Stir Fry
one bunch mizuna Greens (Johnson's Backyard Garden at Austin Farmers' Market on Wednesdays and Saturdays)
1 cup chopped almonds
1 peeled and sliced and de-seeded cucumber
1 cup uncooked brown rice (we use Texmati)
1 carrot peeled and sliced lengthwise
thai basil (from our garden)
soy sauce or Sriracha Hot Chile Sauce
thai peppers (Two Happy Children Farm at Austin Farmers' Market on Wednesday)
Celtic sea salt and white pepper
olive oil (Texas Olive Ranch at Austin Farmers' Market on Saturdays)
grapeseed or sesame oil
clove of garlic (minced or chopped finely)
1. Prepare brown rice by adding 1 cup uncooked brown rice to 2 1/4 cups water in a pot. Add a few pinches of sea salt, a few leaves of crushed thai basil (use a pestle and mortar to bring out the oils) and a tablespoon of olive oil. Bring to a boil and then simmer for 45 minutes.
2. In a wok or saute pan, add 2 tablespoons of grapeseed oil or seasame oil and minced garlic on medium heat
3. Add most of the sliced carrots and cook for 2-3 minutes before adding the peppers.
mizuna greens (you can remove the stems or leave them on, just make sure you cut them in halves or thirds if you leave the stems on - it makes them easier to eat), salt and white pepper and sesame seeds. Take out when the greens are still bright green but slightly wilted.
5. When rice is finished, scoop out a cup of rice on the center of the plate, add the greens, carrots and peppers, sprinkle freshly sliced cucumber slices and almonds over the top as well as thai basil and either soy sauce or Sriracha.
Serve with Sweet Potato Greens, Cauliflower and Swiss Chard Tempura (recipe below)
Sweet Potato Greens, Cauliflower & Swiss Chard Tempura