This Chinese dish goes great with rice and beer!(Moo = beef) + (hari hari = the crunchy texture of the mizuna greens)
All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!
Turn off the heat soon after adding the mizuna to avoid overcooking. The leaves don't need much heat to cook!Crispy (harihari) is a term primarily used in the western Kansai region of Japan to describe the crispy, crunchy texture of mizuna greens and daikon radishes.Some special dishes use it in their name.
Enjoy Japanese food around the world.