Asian Mustard Greens Recipe

Chinese Mustard Green Recipe I Heart Umami®

WebApr 15, 2019 · Set aside and drain well. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a …

Rating: 5/5(14)
1. Bring a large pot of water to boil. In the meantime, 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. Prepare garlic and ginger. Set aside ready to use.
2. Hot water blanch the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanch for 10 seconds. Plunge them in cold water to stop cooking. Set aside and drain well.
3. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a pinch of salt over medium-heat for 20 seconds.
4. Add blanched Chinese mustard greens and the remaining ½ tbsp cooking oil. Quickly toss and saute for 30 seconds. Season with salt to taste. The texture of the greens should be crunchy and in vibrant green color.

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AsianInspired Mustard Greens Recipe

WebMay 23, 2024 · With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice …

Rating: 4.2/5(32)
1. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

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Stirfried Chinese Mustard Greens (Xuelihong) The …

WebNov 25, 2016 · Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic. Now add the mustard greens, …

1. Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
2. Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
3. Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

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StirFried Mustard Greens with Eggs & Garlic EatingWell

WebApr 18, 2024 · Cook, stirring, until the garlic starts looking golden brown on the edges, about 1 minute. Crack eggs into the pan and scramble for a …

1. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over high heat until it just starts to smoke. Add oil, followed by garlic, ginger and chile. Cook, stirring, until the garlic starts looking golden brown on the edges, about 1 minute.
2. Crack eggs into the pan and scramble for a few seconds. Add mustard greens and stir to combine with the egg mixture. Season with fish (or oyster) sauce and pepper and cook just to wilt the greens, 1 to 3 minutes. Serve topped with crispy fried baby anchovies (or bonito flakes), if desired.

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