Mizuna recipes

A quick, vibrant Cantonese-inspired stir-fry where mizuna is wilted just enough to keep its peppery bite alongside sweet, juicy prawns and a glossy ginger and rice wine sauce. The whole thing comes together in under 25 minutes and tastes genuinely fresh — the kind of weeknight dinner that makes you glad you grew something in the garden. Serve straight from the wok over steamed jasmine rice.

A bold, punchy noodle salad that lets mizuna's peppery bite cut right through a rich sesame and soy dressing. The leaves wilt just slightly when tossed with the warm noodles, turning silky at the edges while keeping their character. This is the kind of lunch you make on a hot July day when the mizuna is bolting and you want something substantial but not stodgy.

A deeply comforting bowl that is on the table in under twenty minutes and somehow feels both restorative and elegant. Clouds of silken tofu bob in a clean dashi-based broth, with a generous tangle of mizuna stirred in at the last second so the leaves stay bright and just barely wilted. The mizuna's peppery edge sharpens the sweet, umami depth of the white miso beautifully.

A proper restaurant-quality salad that belongs on a weeknight table. Sliced pink duck breast rests on a generous pile of mizuna dressed in a blood orange and sherry vinegar vinaigrette, with toasted walnuts for crunch and richness. The peppery bitterness of mizuna is the ideal counterpoint to fatty duck — it lifts the whole dish and stops it from feeling heavy.