Crunchy and refreshing Chinese Mustard Green Recipe, stir-fried in a light ginger and garlic sauce. They are very nutritious, low carb, and easy to make.
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Keyword Chinese Green Vegetables, Chinese Mustard Green Recipe, Chinese Mustard Greens, Mustard Leaves Recipe, Paleo Mustard Greens
Bring a large pot of water to boil. In the meantime, dice Chinese mustard greens to roughly about 1-inch sections. Rinse well. If the mustard green comes with leafy parts, separate the stems and the leaves. Prepare garlic and ginger. Set aside ready to use.
Hot water blanch the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanch for 10 seconds. Plunge them in cold water to stop cooking. Set aside and drain well.
In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a pinch of salt over medium-heat for 20 seconds.
Add blanched Chinese mustard greens and the remaining ½ tbsp cooking oil. Quickly toss and saute for 30 seconds. Season with salt to taste. The texture of the greens should be crunchy and in vibrant green color.
Off heat, drizzle with sesame oil, if using. Serve warm or cold.
Notes
Substitute curled-leaf mustard greens for Chinese mustard greens. Quickly blanch in hot boiling water for 10-15 seconds only.Substitute 1 fresh serrano or fresno chili with seeds removed for Chinese dry red chilies.