Komatsuna Greens in Ginger Almond Miso Sauce
A relative of the turnip, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. Also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium. It can be harvested at any stage and prepared like spinach in the early stages and more like cabbage as they mature. Like other Asian greens that we grow, komatsuna can be stir-fried, pickled, boiled and added to soups or used fresh in salads.
- 1 bunch Komatsuna Greens , stems and leaves separated
- 1 onion , diced
- 3 cloves garlic , diced
- 1 lb firm tofu
- 2 tablespoons soy sauce/Bragg's Amino Acids
- 1 tablespoon miso
- 1 teaspoon rice vinegar
- 2 tablespoons sliced almonds
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1 cup cooked red quinoa (or rice or other grain)
Dry fry the tofu.
After it is crisped the way you prefer it, set it aside on a plate to add to the stir-fry later.
Chop the komatsuna stems into 1/2 inch pieces.
Julienne the leaves.
Heat up a wok (without oil) and add the almonds.
Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.
Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat.
Add the onion, cook for 6-7 minutes or until the onion turns clear and soft.
Add the garlic and cook for one minute.
Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook for another 5 minutes.
While the komatsunas are cooking, combine the soy sauce, miso, and vinegar until smooth and set it aside.
When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.