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Stir-fried Chinese Mustard Greens, 芥菜
Really simple, yet surprisingly flavorful
Mustard greens are one of my absolute favorite vegetables. In this recipe, we just do a simple stir fry with ginger and salt, yielding a surprisingly tasty dish. It’s hard to explain, but the vegetable packs an interesting punch.
"I only add a little shrimp because Richard can't eat too much seafood"
- Aunt Kim
Chinese mustard greens (芥菜)
mini dried shrimp
Wash the vegetables, dry thoroughly
Chop the vegetables into small sections like so.
Slice ginger into small strips.
Heat up the wok (or frying pan). Add oil and heat it to a very hot temperature (the oil should be steaming). Adding some salt now helps reduce any water splatter from adding the vegetables.
Add ginger first to release the fragrances into the oil
Add the vegetables and mix vigorously
Add the mini dried shrimp and mix it in.
Add a little bit of water (1/2 cup) along the side of the wok. Cover the wok to steam briefly (3-4 minutes).
And you're done!
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