Komatsuna and Snow Pea Stir Fry


Prep time: 
10 minutes
Cooking time: 
10 minutes


Komatsuna and Snow Pea Stir Fry


  • 1 bunch komatsuna, lower stems trimmed
  • 1 leek, sliced into 1/4-inch rounds
  • 2 cup snow peas
  • 2 tablespoon ginger minced
  • 1 tablespoon peanut oil
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sambal oelek
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • pinch of salt


Begin by bringing a large pot of generously salted water to a boil.

Add komatsuna, and par boil for about 3 minutes.

Immediately drain and spin dry in a salad spinner.

Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat.

Add leeks and snow peas and sauté until leeks are softened.

Add ginger and continue to cook for 30 seconds.

Now add komatsuna and cook until well wilted, about another minute.

Whisk together sauce ingredients and toss with veggies.

Serve with sesame beef or your favorite meat.


Komatsuna is a spring green, common in Asian markets and in Local Greens' bags. Long, slender stems topped by large, spoon shaped leaves, spring green in color, Komatsuna is a Japanese green, mild and tender, excellent for braising. Also known as Japanese mustard spinach, komatsuna is a variant of the same species as the common turnip, like bok choy. When real young, komatsuna can be used just like spinach. Most recipes advise blanching or boiling komatsuna before adding it to stir fries or soups. Komatsuna is more tender than other brassica greens, but better blanched to preserve the nutrients in this leaf veg.

Photo Credit: Jonny Hughes @jonny2love
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