Recipes › Mustard Greens › Stir-Fried Mustard Greens with Garlic and Ginger
Stir-Fried Mustard Greens with Garlic and Ginger
A quick, high-heat stir-fry that keeps mustard greens' peppery bite alive while taming their raw sharpness. Garlic, ginger, and a splash of soy sauce are all you need for a weeknight side dish that's done in under 15 minutes.
Mustard Greens is usually ready May to November. More mustard greens recipes, or see what to sow this month where you are.
Ingredients
- lbs mustard greens, stems removed, leaves cut into 2-inch pieces
- cloves garlic, thinly sliced
- inch piece fresh ginger, peeled and julienned
- tbsp soy saucetamari for gluten-free
- tsp sesame oil
- tbsp vegetable oil
- tsp red pepper flakes (optional)
- tbsp water
Contains: cereals gluten, mustard, sesame, soya.
Method
- Heat a wok or large skillet over high heat until smoking. Add vegetable oil.About 2 min
- Add garlic, ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.About 1 min
- Add mustard greens in large handfuls, tossing quickly with tongs. They will begin to wilt immediately.About 2 min
- Add water and soy sauce. Toss and cook for 3-4 minutes until greens are wilted but still have some texture.About 4 min
- Remove from heat, drizzle with sesame oil, and serve immediately over steamed rice.About 1 min
Tips
- A very hot wok is non-negotiable here — medium heat steams the greens and makes them waterlogged.
- Keep the greens moving constantly to prevent burning and ensure even wilting.
- Trim and save the tender stems — dice them finely and add at step 2 before the leaves.
Ring the changes
- Add sliced shiitake mushrooms with the garlic for a meatier, more substantial side.
- Finish with a splash of rice vinegar and a pinch of sugar for a sweet-and-sour balance.
Keeping it
Best eaten immediately. Leftovers keep for 1 day in the refrigerator but will lose their texture.
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