Side Dishes

Chinese Spicy Mustard Greens


Easy, fast, light but going quite well with rice and pastries! Chinese cuisine of quick frying with strong heat not only strengthens flavors of the fermented bean and chili and thus making the dish appetizing. Compared to salad and slow cooking, quick frying is also a better way to preserve nutrition of leafy vegetables, particularly for fat-soluble vitamins A, D and E!

12 oz. mustard greens
1/2 oz. fermented soy bean
1 red chili pepper
1/8 oz. ginger
4 cloves garlic
1 tsp. soy sauce (dark)
1/2 tsp. salt
1/2 tsp. sugar
1 T. vegetable oil
Wash the mustard greens and drain. For mustard variety with thick stems, cut the stem into 1" pieces and then slice each piece. Also cut the leaves into 1”~2" thin pieces. For leafy variety, separate each leaf and cut crossway into 1”~2" pieces. (Some mustard varieties have thick stems, while some are leafy with thin stems. The dish in the photo used thick stem variety. The green pieces are from the leaves, and the brown ones are from the stems – white before adding the dark soy sauce.) Finely chop the chili pepper. Slice the ginger and garlic. Heat the oil in a pan. Add the ginger and garlic, sauté to bring about their aromas. Add the mustard greens, chili pepper, fermented soy bean and salt, and stir fry to combine. Cook with strong heat for about 3 minutes, until the mustard green pieces turns a little transparent on the edge. Add the soy sauce and sugar, and stir to combine again. Turn off the heat as soon as the mustard green pieces get evenly colored by the soy sauce.


59% DV

13% DV

10% DV

3% DV

13% DV

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