Mustard greens stir-fry
Mustard greens (Jie CaiorKai Choi) are one of the most popular leafy greens in many Asian cuisines. When cooked, it tastes a bit like spinach but it’s more crunchy and peppery. Just like kale, it’s an incredibly healthy vegetable, full of nutrients – yet it’s hardly used in western cooking. I made this mustard greens stir-fry as a side-dish for a Chinese New Year menu – it took only ten minutes to cook and the result was super delicious!
Ingredients
Method
- Wash, spin-dry, then tear the mustard greens into large chunks. Finely slice the garlic and spring onions ( green part too). Finely chop the chilli.
- Heat the oil in a wok over high heat. Add the garlic, stir-fry for 30 second then add the spring onion.
- Stir-fry for a minute then add the greens and the broth, then keep stirring for about 5 minutes until the greens have just wilted. Toss with some sesame oil.
- Take it off the heat and season with salt and pepper.
- Scatter the sesame seeds on top after transferring it into a serving dish.
- Serve hot.