Cantonese call mustard green Chuncai（春菜), which is a type of mustard greens. Cantonese people often use it to make soup or stir-fry. Today’s mustard green stir fry is easy to make and may take five minutes to finish it. Chinese medicine believes that the mustard green is sweet and bitter in taste, cool in nature, and have the effect of clearing away heat and diuresis.
Garlic, oil, salt, mustard green, just four ingredients, and need five minutes to get a dish. Cantonese can’t have greens on their dinner table. This dish looks a bit like choy sum(flowering cabbage) stir fry, but it’s not the same. But they’ll all be vegetarian favorites.
Spring is full of vigor and vitality, and it is suitable for eating seasonal greens and wild vegetables. The vegetables that wake up first from winter are the ones with the highest content of essence. With spring cakes and meat, let’s feel the beauty of spring together.
Mustard Green Stir Fry
- Wok for stir-frying
- 350 gram mustard green, wash and drain, then cut into sections
- 3 cloves garlic, chopped
- 3 tablespoon oil
- 1/4 teaspoon salt
- Add oil to the wok, heat over high medium heat, add garlic chopped, stir-frying for 5 seconds
- Add the mustard green sections, salt, keep stir-frying ,about 1-2 minutes,turn off the heat.
- Serve warm.