Mizuna - Kyoto

Very easy to grow oriental leaf with deeply cut glossy leaves and a mild spicy tang. It can be picked as baby leaves for salads or left to mature and used in stir-fries.

Recipe Tip: Sautee thin strips of chicken, remove from pan and reserve. Fry onion in a little oil, add water chestnuts and cook until golden. Stir in a little soy sauce, lime juice and Mizuna and cook until slightly wilted. Add chicken back to pan and mix well before serving.