Mustard greens are additionally known as leaf mustard or Chinese language leaf mustard. I’m fairly accustomed to this inexperienced vegetable from childhood. My grandma likes to make pickled mustard greens or use them to make our distinctive preserved greens.

Sichuan delicacies is legendary for its pickled greens and dried greens. The commonest utilization in Chinese language delicacies is pickled mustard greens. Pickled mustard greens are a staple of Sichuan delicacies. There are various widespread Sichuan dishes that use pickled mustard greens, comparable to shredded mustard inexperienced noodles (suancai rou si) and Suancai Yu.

As well as, different varieties are cultivated in China. Some with a bigger stem, which is used to make dried greens (zaicai si) or pickled Zhai Cai, whereas others may need a smaller lobus apicalis like potherb mustard. Mustard group greens are thought of among the many healthiest inexperienced greens in China resulting from their potential to alleviate constipation, scale back toxicity, and have anti-infection results.

I purchased a big batch of mustard greens to make pickled mustard greens as an additional preparation for my Suancai Yu (Boiled fish with Suancai, a sister recipe to the Shui Zu Yu recipe). I get some leafovers, so I make this fast stir-fry dish.

Stir-fried mustard greens are actually easy however style tremendous recent. Moreover, I do just like the pure inexperienced coloration, wanting so interesting and welcoming. As well as, mustard greens can be utilized in a soup recipe, for instance, mustard inexperienced tofu soup.

Blanching or Not?

For those who get recent, high-quality mustard greens with out prickly hairs, you’ll be able to skip blanching and fry them instantly.

In distinction, in the event you really feel the leaves have prickly hairs. Blanching them in sizzling boiling water for 1 minute might help to take away the hairs.

Oil and Aromatics

I like to recommend lard because the best choice for this stir-fry. If you need a vegan model, coconut oil generally is a nice substitute.

Additionally, you will want roughly chopped garlic and several other dried chili peppers. Contemporary Thai pepper generally is a nice substitute, too.

• 1 head giant mustard inexperienced , take away the heads and minimize into sections
• 2 garlic cloves , finely chopped
• 3-4 dry chili pepper minimize into sections or change with 1 recent Thai chili pepper
• 2 tbsp oil advocate lard
• Salt as wanted

• Clear and wash the mustard greens rigorously, drain after which minimize into small items.

• Warmth up cooking oil in wok, add garlic and chili pepper, fry till fragrant over sluggish fireplace.

• Flip up the fireplace, add mustard inexperienced in. Quicky fry for round 1 minute. Combine in salt.

• Switch out and serving with steamed rice or different staple meals your like.

For those who really feel the leaves have prickly hairs, add them to a big pot of boiling water with a number of drops of cooking oil and 1/2 teaspoon salt. Blanch the mustard greens across the robust half for 10 seconds, then depart for two ~3 seconds. Switch out and drain earlier than stir-frying.
This recipe was first printed in 2014 and up to date in 2026.  
 

Energy: 90kcal | Carbohydrates: 5g | Protein: 2g | Fats: 7g | Sodium: 984mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2300IU | Vitamin C: 60.1mg | Calcium: 95mg | Iron: 1.2mg