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Sauteed Mizuna with Garlic and Fish Sauce


  • 1 bunch mizuna, about 10 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 teaspoon fish sauce
  • 1/4 lemon, fresh
  • Salt to taste, about 1/4 teaspoon
  • Freshly ground pepper


Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.

Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil. Add the crushed garlic and stir around for 5 or so seconds.

Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm.

Adapted from Serious Eats