Yeo Kyung-rae's Stir-Fried Green Mustard Greens
A simple and quick stir-fry that coats green mustard greens with the spicy aroma of dried chili and garlic, quickly cooked over high heat for a crisp texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking green mustard greens in salted water beforehand helps maintain their bright green color and prevents browning.
- Always remove the seeds from dried chilies before cooking, as they burn easily—cut them with scissors and shake out the seeds carefully.
- For crisp vegetables, always stir-fry over high heat for a short time—this preserves the satisfying crunch.
Recommended for
- Those who want to recreate the crisp texture of Southeast Asian or Chinese-style stir-fried vegetables at home.
- Home cooks looking to use up leftover green mustard greens and make a great side dish in just 5 minutes.
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