Recipes › Mustard Greens › Stir-Fried Mustard Greens with Garlic, Ginger and Oyster Sauce
Stir-Fried Mustard Greens with Garlic, Ginger and Oyster Sauce
A fast, furiously hot stir-fry that shows what mustard greens can do when they hit a properly heated wok — the natural peppery bite softens just enough, while the oyster sauce, ginger and garlic create a savoury, glossy coating that clings to every leaf. Ready in under 15 minutes total, this is the recipe for a weeknight when you want something that actually tastes like it came from somewhere good.
Mustard Greens is in season now. More mustard greens recipes, or see what to sow this month where you are.
Ingredients
- 500 Mustard Greens, washed, stems sliced thinly on the diagonal, leaves roughly torn
- 5 garlic cloves, thinly sliced
- 4 cm fresh ginger, peeled and cut into fine matchsticks
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- ½ tsp caster sugar
- 3 tbsp cold water
- 2 tbsp groundnut oilor any neutral high-smoke-point oil
- ½ tsp dried chilli flakes (optional)
Contains: cereals gluten, molluscs, mustard, sesame, soya.
Method
- Mix the oyster sauce, soy sauce, sesame oil, caster sugar and cold water together in a small bowl. Set aside.
- Heat a wok over the highest heat your hob can manage for at least 2 minutes until it is smoking. Add the groundnut oil and swirl to coat.About 2 min
- Add the sliced garlic and ginger to the hot wok. Stir-fry for 30 seconds — they should sizzle and colour very quickly without burning.About 1 min
- Add the mustard green stems first and stir-fry for 2 minutes, tossing constantly, before adding the torn leaves. Add the chilli flakes if using. Continue to stir-fry for a further 2 minutes until the leaves are wilted but still have some colour and the stems are just tender.About 4 min
- Pour the sauce mixture around the edge of the wok so it hits the hot metal and sizzles up. Toss everything together for 1 minute until the greens are evenly coated and the sauce has reduced to a glossy coating. Tip onto a warm plate and serve immediately.About 1 min
Tips
- The wok must be genuinely, properly, smoking hot before anything goes in. This is the single most important thing in stir-frying — a lukewarm wok steams the greens instead of searing them.
- Add the stems first and the leaves second — stems take about twice as long to cook and you want everything to be ready at the same moment.
- This does not keep well. Stir-fries are for eating straight away — the greens go limp and lose their texture within 30 minutes.
Ring the changes
- To make this vegetarian, replace the oyster sauce with an equal amount of vegetarian mushroom stir-fry sauce, which gives a similar deep umami hit.
- Add 200g raw prawns with the stems in step 4 for a more substantial dish — they will cook through in the same 2-minute window.
Keeping it
Best eaten immediately. Leftovers can be refrigerated for up to 1 day but will lose their texture — reheat quickly in a hot pan.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 1,918 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
Blanched mustard greens are dressed in a simple sesame and mirin sauce, then piled over short-grain rice with a soft-boiled egg and pickled ginger. The greens hold their peppery character beautifully against the sweet-savoury dressing, making this a nourishing, flavour-packed bowl that comes together fast. Think of it as a homegrown take on ohitashi.
30 min · easy · Mustard GreensThe peppery bite of mustard greens is a natural match for spicy, fatty nduja, which melts into the pasta cooking water to form a silky, deeply savoury sauce. This is a proper weeknight bowl — bold, fast, and genuinely satisfying. A squeeze of lemon at the end lifts the whole thing.
25 min · easy · Mustard GreensThis is the kind of supper you can pull together on a Tuesday with barely any thought — smoky cooking chorizo, creamy chickpeas and a full bunch of mustard greens, all done in one pan in under half an hour. The greens keep enough of their bite to push back against the richness of the chorizo fat, which is exactly what you want. Eat it with crusty bread and a glass of something cold.
26 min · easy · Mustard Greens
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.