Main ingredients 🥩
green mustard greensdried chiligarlicscallionchicken powderoyster sauce
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.
🙋 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
Ingredients needed 🛒2 servings
- green mustard greens 300g
- dried chili 2~3 pieces
- minced garlic 1 tablespoon
- minced scallion a little
- vegetable oil 2 tablespoons
- salt a little
- chicken powder 1/3 tablespoon
- oyster sauce 1/2 tablespoon
- sesame oil 1 tablespoon
Recipe 🍳
- Trim the tough stems from the green mustard greens and wash thoroughly under running water to remove any dirt.
- Dissolve a pinch of salt in water and soak the cleaned greens for 10 minutes to form a protective layer on the surface, preventing discoloration during stir-frying.
- Cut the dried chilies into small pieces using scissors, then remove all seeds inside to prevent burning during cooking.
- Heat vegetable oil in a pan, add minced scallion, minced garlic, and seedless dried chilies, and sauté gently until the aroma becomes strong.
- Once the aroma rises, increase the heat to high and add the drained green mustard greens, stirring quickly to cook them.
- When the greens begin to wilt slightly, add a pinch of salt, 1/3 tablespoon chicken powder, and 1/2 tablespoon oyster sauce, and mix quickly to season.
- As soon as the greens are crisp and cooked through, turn off the heat, drizzle with sesame oil, and toss lightly to finish.
- Wash the green mustard greens well, soak in salted water for 10 minutes, then drain well.
- Cut the dried chilies into pieces and remove the seeds; prepare the scallion and garlic.
- Heat oil in a pan and sauté the dried chilies, scallion, and garlic until fragrant.
- Add the green mustard greens to high heat and stir-fry quickly, then season with salt, chicken powder, and oyster sauce.
- Turn off the heat when the greens just start to wilt, drizzle with sesame oil, and mix quickly to finish.
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.
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