{"id":5158,"date":"2026-02-26T05:22:00","date_gmt":"2026-02-25T21:22:00","guid":{"rendered":"http:\/\/fd5.b5b.myftpupload.com\/?p=5158"},"modified":"2026-04-01T16:29:51","modified_gmt":"2026-04-01T08:29:51","slug":"mustard-green-recipe-stir-fry","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/mustard-green-recipe-stir-fry\/","title":{"rendered":"Mustard Green Stir Fry"},"content":{"rendered":"\n

Mustard greens are also referred to as leaf mustard or Chinese leaf mustard. I am quite familiar with this green vegetable from childhood. My grandma loves to make pickled mustard greens or use them to make our unique preserved vegetables. <\/p>\n\n\n\n

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Sichuan cuisine is famous for its pickled vegetables and dried vegetables. The most common usage in Chinese cuisine is pickled mustard greens. Pickled mustard greens are a staple of Sichuan cuisine. There are many popular Sichuan dishes that use pickled mustard greens, such as shredded mustard green noodles (suancai rou si) and Suancai Yu.<\/p>\n\n\n\n

In addition, other varieties are cultivated in China. Some with a larger stem<\/strong>, which is used to make dried vegetables (zaicai si) or pickled Zha Cai<\/a>, while others might have a smaller lobus apicalis like potherb mustard. Mustard group vegetables are considered among the healthiest green vegetables in China due to their ability to relieve constipation, reduce toxicity, and have anti-infection effects.<\/p>\n\n\n\n

I bought a large batch of mustard greens to make pickled mustard greens<\/a> as a further preparation for my Suancai Yu (Boiled fish with Suancai, a sister recipe to the Shui Zu Yu recipe). I get some leafovers, so I make this quick stir-fry dish.<\/p>\n\n\n\n

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Stir-fried mustard greens are really simple but taste super fresh. Besides, I do like the pure green color, looking so appealing and inviting. In addition, mustard greens can be used in a soup recipe, for example, mustard green tofu soup.<\/p>\n\n\n\n

Blanching or Not?<\/h2>\n\n\n\n

If you get fresh, high-quality mustard greens without prickly hairs<\/strong>, you can skip blanching and fry them directly. <\/p>\n\n\n\n

In contrast, if you feel the leaves have prickly hairs<\/strong>.<\/span> Blanching them in hot boiling water for 1 minute can help to remove the hairs.<\/p>\n\n\n\n

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Oil and Aromatics <\/h2>\n\n\n\n

I recommend lard as the top choice for this stir-fry. If you want a vegan version, coconut oil can be a great substitute. <\/p>\n\n\n\n

You will also need roughly chopped garlic and several dried chili peppers. Fresh Thai pepper can be a great substitute, too. <\/p>\n\n\n\n

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Mustard Green Stir Fry Recipe<\/h2>\n\t\t
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Healthy leave mustard stir fry recipe with garlic and chili peppers.<\/div>\n\t\t
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