Although I am not a full-time vegan or vegetarian, I do appreciate vegetables a lot. Leafy greens are one of my favorite veggies. Mustard greens are in peak season from mid-winter through mid-spring. At this time of the year, the mustard leaves are tender, crispy and fresh. They are great for a raw salad, also perfect for a pan sauteed dish. Sauteed mustard greens with garlic and dried chilies is an aromatic and flavourful dish, it tastes amazing with brown rice and it goes very well with loose leaf green tea.
The recipe I want to share today is easy and fast, it is perfect for a quick lunch over rice or for a simple green leaf craving. I decided to make this sauteed mustard green today for lunch due to the fact I will have a big eat out with friends at night. ( Well, I guess it is always a good idea to keep lunch simple if you have some dinner obligations 😉 ).
Garlic and chilies are two of my favorite spices for seasoning, with a tiny bit of oyster sauce and fish oil, the combination of different aromas brings this home-cooked mustard green to street food level.
Since this sauteed dish is packed with flavor, I paired it with butter brown rice, which helps ease the spicy and salty flavor. I also made a cup of China Green Tips tea ( a light and lingering green tea with creamy and vegetative taste ) to go with the dish, which balanced the entire flavor and left with an ultimately soothing aftertaste.
Sauteed Mustard Green With Dried Chilies and Garlic
- 2 bunches of mustard greens (washed and stemmed)
- 1 tbsp of olive oil or (vegetable oil)
- 1/4 tsp sesame oil
- 4 garlic cloves, minced
- 2-3 dried chili peppers, minced
- 1 green scallion, thinly sliced
- 2 tsp oyster sauce
- 11/2 tsp fish sauce
- Sprinkle of sugar (optional)
- Heat up the oil, add garlic and dried chilies, saute until fragrant
- Add the mustard green, cook, until the mustard green is slightly wilted
- Add oyster sauce and fish sauce, stir
- A tiny sprinkle of sugar (optional)
- Toss with sesame oil
- Toss with scallions on top
- Serve hot