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    Home » Recipes » Pantry

    Mustard Green Recipe--Stir Fry

    Last Modified: November 7, 2018 by Elaine| 12 Comments

    Jump to Recipe

    Mustard green is also referred as leave mustard or Chinese leave mustard. I am quite familiar with this green vegetable from childhood.

    healthy mustard green stir fry

    Sichuan cuisine is famous for its pickled vegetables and dried vegetables. The most common usage in Chinese cuisine is pickled mustard green. Pickled mustard green leaves are overwhelming popular in Sichuan cuisine. There are many popular Sichuan dishes using pickled mustard green like shredded mustard green noodles (suancai rou si), Suancai Yu etc.

    mustard green recipe

    In additional to this leave mustard, there are also other varieties cultivated in China. Some with larger stem, which is used to make dried vegetables (zaicai si) or pickled Zhai Cai while others might have smaller lobus apicalis like potherb mustard. Mustard group vegetables are selected as one of the healthiest green vegetables in China due to its capacity of solving constipation, toxicity and anti-infection effects.

    I bought around 8 mustard greens in order to make a jar of pickled mustard greens as a further preparation of my Suancai Yu (Boiled fish with Suancai, a sister recipe to Shui Zu Yu recipe). But I finally figure out the glass jar can only hold 6 trees. So I just stir fry the left.

    mustard green recipe

    healthy mustard green stir fry

    Stir fry mustard green is really simple but taste super fresh. Besides, I do like the pure green color, looking so appealing and inviting. In additional, mustard green can be used in soup recipe for example mustard green tofu soup.

    I would love to recommend blending the leave mustard in boiling water firstly before stir-fry which can help from the following perspectives.

    1. The blending process can reduce the mustard taste for those who do not like it that much.

    2. This helps to shorten the stir fry process, which further helps to remain the pure green color and crispy taste.

    When blending the green leaves vegetables, always add pinch of salt and several drops of oil to help remain the green color.

    healthy mustard green stir fry

    🧾Recipe

    Mustard Green Stir Fry Recipe

    Elaine
    Healthy leave mustard stir fry recipe with garlic and chili peppers.
    5 from 1 vote
    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course stir fry
    Cuisine Chinese
    Servings 2
    Calories 90 kcal

    Ingredients
      

    • 2 trees of mustard green , remove the heads and cut into sections
    • 2 garlic cloves , finely chopped
    • 1 Thai Chili pepper , finely chopped (optional)
    • 1 tablespoon cooking oil
    • Salt as needed

    Instructions

    • In a large pot with boiling water, add several drops of cooking oil and ½ teaspoon salt. Blanch washed mustard greens around tough part for 10 seconds and leaves for 2 ~3 seconds.
    • Transfer out and soaked the blended mustard green in cold water for around 10 minutes. Move out and drain.
    • Heat up cooking oil in wok, add garlic and chopped chili pepper, and stir the blended mustard green quickly with salt. Mix well.
    • Transfer out and serving with steamed rice or other staple food your like.

    Nutrition

    Calories: 90kcalCarbohydrates: 5gProtein: 2gFat: 7gSodium: 984mgPotassium: 308mgFiber: 2gSugar: 1gVitamin A: 2300IUVitamin C: 60.1mgCalcium: 95mgIron: 1.2mg
    Keyword Mustard
    Tried this recipe?Mention @ChinaSichuanFood

     

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    Reader Interactions

    Comments

    1. Hawwedampknopp

      September 12, 2014 at 6:28 am

      Greetings from Germany,

      i wonder if Mustard Green is also called Bok Choi
      (Translated in german as mustard cabbage)

      or is this a diffrent kind of vegetable.

      We are great fans of the "real" chinese cuisine, and i really appreciate what your are doing on your blog. I have already "recooked" some of your recipes, and tested them at native chinese friends... they love your recipes

      Reply
      • Elaine Luo

        September 12, 2014 at 10:37 pm

        Hi there.
        Thanks for your trust. I am so honored to hear the nice feedback.
        Bok Choy is a different vegetable from Mustard green. You can see from the leaves. Check here https://www.chinasichuanfood.com/quick-fry-bok-choy/ to see whether you are referring to this one.
        Happy cooking ahead.

        Reply
      • Jim Hum

        October 11, 2019 at 12:50 am

        mustard greens are called gai choy,or guy choy

        Reply
    2. CINAINCUCINA

      September 13, 2014 at 12:36 am

      apetitosa recipe and very easy to make! ... I tried it with the bok choy.
      Thank you and congratulations!

      Reply
      • Elaine Luo

        September 13, 2014 at 12:56 am

        Thanks for your feedback. Bok choy is also a great green vegetable for stir frying.

        Reply
    3. Thalia @ butter and brioche

      September 28, 2014 at 12:57 am

      I always need new ideas and ways to cook and kick up the flavour of greens so thanks for this great recipe. You can definitely consider that I will be recreating it!

      Reply
      • Elaine Luo

        October 10, 2014 at 1:22 am

        Thanks Thalia,
        Greens are really important to a real Chinese style dinner so we cook a lot. Go ahead and try it. I believe you will love it.

        Reply
    4. Irene

      October 09, 2016 at 4:44 pm

      You should mean 'blanch' instead of 'blend'.

      Reply
      • Elaine

        October 10, 2016 at 11:03 am

        Thanks Irene for the correctness and updated!

        Reply
    5. Chris Cote

      May 31, 2017 at 3:20 am

      Thank you for the recipe. Mustard greens are my favorite.

      Reply
    6. Maureen

      December 10, 2017 at 5:48 am

      5 stars
      Now I know what to do with these greens! Very simple recipe and delicious too. Thank you.

      Reply
      • Elaine

        December 10, 2017 at 10:06 am

        Thank you Maureen. Happy cooking!

        Reply

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