Jun
16
    
Posted (Steven) in Recipes

Chili Pepper or pepper flakes – a pinch
Burdock – 1 (available at Union Square Market)
Cherry Tomato – 6
Garlic – 3 cloves
Mizuna – ½ head
Salt
Pepper
Lemonade – ½ cup (or some lemon, water and a little sugar)
Canola Oil – 1 tbsp.

Crumble a dried chili pepper or use pepper flakes. To prepare the burdock, peel the outside or scrape with the blunt end of a knife, cut into 4 inch long pieces, cut each of those piece in half length-wise and cut those pieces into thin strips. Cut the garlic into thin slices. Quarter the tomatoes. Wash and trim the mizuna then chop into 2-inch long pieces.

Heat the oil in a pan or wok. Add the chili and garlice for a minute, then add the burdock, stirring regularly. If the pan gets sticky, add some of the lemonade. Add the tomatoes after a couple of minutes and the mizuna a couple of minutes after that. Add the salt & pepper to taste. The burdock should still be a bit crunchy. Serve as a warm side dish or refrigerate and serve as a cold salad.

Steven Waxman

burdockmizuna