Garlic Stir-Fried Mustard Greens
A quick and flavorful side dish featuring tender mustard greens quickly wok-fried with aromatic garlic. This classic Chinese home cooking technique delivers bright, slightly bitter greens with a savory garlicky punch.
Story
Mustard greens, known as jie cai in Chinese, have a distinct peppery bite that mellows beautifully when quickly cooked. The high heat of wok frying preserves their vibrant color and crisp-tender texture while the garlic infuses the entire dish with aromatic warmth.
Ingredients
mustard greens
300g, tough stems removed, leaves roughly chopped
garlic cloves
4 cloves, peeled and roughly crushed
vegetable oil
2 tablespoons
salt
1/2 teaspoon, or to taste
Instructions
1
Prep the greens
Trim the woody stems from the mustard greens and discard. Roughly chop the leaves into bite-sized pieces. Give them a quick rinse and pat completely dry with a clean kitchen towel—excess water will cause the wok to lose heat.
2
Toast the garlic
Heat a wok or large skillet over high heat until smoking. Add the oil and swirl to coat. Drop in the crushed garlic cloves and stir-fry for about 30 seconds until fragrant and just starting to turn golden. Don't let them burn.
3
Wok the greens
Add the mustard greens all at once. Stir-fry vigorously for 2-3 minutes, tossing constantly, until the leaves are wilted and tender but still retain a slight bite. The high heat should cause the greens to sizzle and steam simultaneously.
4
Season and serve
Sprinkle the salt over the greens and give everything a final toss to distribute evenly. Transfer immediately to a serving dish and serve hot as a side to rice or noodles.
