Last week at the Farmers’ Market we discovered misome, a hybrid asian green designed for high temperatures. High temperatures are exactly what Fiddler’s Green Farm, a Yolo County grower, contends with. We brought home a large bunch, unsure what to do with it. Misome resembles a cross between baby bok choy and kale, with dark leaves and thin, pale stalks. Raw, the stalks are firm and a bit creamy and the leaves taste like broccoli, with a tinge of spiciness at the end.
My research suggested that either pickling or stir frying would be a good preparation. We opted for a stir fry with shitaki mushrooms and skirt steak. I started by sautéing some chopped onions and garlic in grapeseed oil.
![Onion and Garlic in Grapeseed Oil](http://farm7.static.flickr.com/6172/6224400939_4f2de31de5.jpg)
When they became translucent and soft, I added shitaki mushrooms.
![Add Shitaki Mushrooms](http://farm7.static.flickr.com/6218/6224401767_7b8e8cd239.jpg)
While the mushrooms softened, I washed the misome and chopped it in half, separating the stalks from the leaves.
![Separate Stems](http://farm7.static.flickr.com/6157/6224922464_c74c7daa03.jpg)
Next I added the stalks to the pan to let them get tender.
![Add Stems](http://farm7.static.flickr.com/6057/6224403441_bf40b12dbf.jpg)
After about five minutes, I added the misome leaves as well.
![Add Leaves](http://farm7.static.flickr.com/6092/6224924324_f190bd77ab.jpg)
When the leaves were wilted, I removed the vegetables from the pan and added some crushed red pepper flakes. Then I prepped the skirt steak. We are big fans of Five Dot Ranch’s beef, and their skirt steak in particular. It’s nicely marbled, and cooked for a few minutes to medium rare it requires just a little salt and pepper to be melt-in-your-mouth delicious.
![Five Dot Ranch Skirt Steak](http://farm7.static.flickr.com/6097/6224405175_ba613e321a.jpg)
I sliced the steak into small strips, about 3/4″ wide, then added it to the pan.
![Add Steak to Pan](http://farm7.static.flickr.com/6166/6224407617_4a1ccd03a4.jpg)
I let the steak sear all over, then poured a little soy sauce over it.
![Add Soy Sauce](http://farm7.static.flickr.com/6119/6224408571_fa747635bb.jpg)
I also poured some teriyaki sauce over the vegetables, then returned them to the pan with the steak.
![Return Veggies to Pan](http://farm7.static.flickr.com/6219/6224410127_de92ed851e.jpg)
I stirred everything together and let it cook for another couple minutes, then removed it to a bowl and poured the pan juices on top.
![Finished Stir Fry](http://farm7.static.flickr.com/6217/6224410935_570a2087f1.jpg)
We enjoyed this stir fry over white rice. The cooked misome was robust, with a bit of spice and bitterness, and accompanied the steak and shitakis nicely. I expect that using a second bunch of misome instead of the steak would be very successful as a vegetarian stir fry, if that were your preference.
![Misome, Steak and Mushroom Stir Fry](http://farm7.static.flickr.com/6120/6224411859_714141e1d5.jpg)
All the photos are here.