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Yields1 Serving

 1 pound of Chinese mustard greens
 ½ tablespoon fresh ginger
 2 cloves of garlic, sliced
 ¼ teaspoon salt
 ½ teaspoon mushroom seasoning
 ¼ teaspoon toasted sesame oil

Bring a large pot of water to boil.


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.


Slice garlic and ginger and set it aside.


Blanche the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanche 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 tablespoons cooking oil, saute garlic, and ginger with a pinch of salt over medium heat for 20 seconds.


Add blanched Chinese mustard greens and the remaining ½ tablespoon cooking oil. Quickly toss and saute for 30 seconds. Add mushroom seasoning. The texture of the greens should be crunchy and vibrant green in color.


Turn off the heat and add the sesame oil.