I am a busy working class. So, I understand the thoughts of cooking a quick and healthy dinner for the family. Sharing my favourite recipe – stir fry Chinese Mustard Greens in less than 20 minutes.
Chinese mustard greens (芥菜) have been cultivated for centuries. It grows about 12 inches in length and has a large stem with leafy greens at the top. The greens are quite bitter with a slightly peppery taste. Traditionally, my late grandmother would use salt to pickle and preserve as Suancai.
The plant has been known for some health purposes for centuries. The benefits are detoxifying and purifying the blood as well as improving kidney function.
Serving size: 4
Ingredients ——————————
- 550g Chinese Mustard Greens
- 2 Tbsp vegetable oil
- 3 cloves of smashed garlic
- 5 small dried chilli
Instructions ——————————
- Wash and clean Chinese Mustard Greens, and then cut them to small pieces. Separate the stem parts with the leafy parts.
- Heat the vegetable oil in a wok. Add the garlic and chilli and cook for about a minute.
- Add the stem parts in to the wok. Turn the heat high and stir fry for a minute. Then add in the leafy parts and stir fry for 5 minutes.
- Add salt if you desire, and stir to mix well.
- Transfer to a plate and serve