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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Chinese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch of spring onion
  • 2 cloves of garlic
  • ½ red chilli
  • 1 Tbsp groundnut oil
  • 450 g mustard greens
  • 3 Tbsp chicken or vegetable broth
  • Salt & pepper
  • Few drops of toasted sesame oil
  • 1 tsp toasted sesame seeds

Method
 

  1. 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.
  2. Heat the oil in a wok over high heat. Add the garlic, stir-fry for 30 second then add the spring onion.
  3. 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.
  4. Take it off the heat and season with salt and pepper.
  5. Scatter the sesame seeds on top after transferring it into a serving dish.
  6. Serve hot.