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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
