Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, sauteed chinese mustard. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Discard the leaves of chinese mustard. Wash and clean the stalk and soak it in salted water. Boil water and blanch the vegetables, set aside.
Sauteed Chinese Mustard is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Sauteed Chinese Mustard is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook sauteed chinese mustard using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sauteed Chinese Mustard:
- Prepare Garlic and ginger
- Prepare chinese mustard
- Make ready dried mushroom
- Get Oyster sauce
Heat a wok or large frying pan in high heat and add oil. Add the garlic and stir until its aromatic and lightly brown. I didn't know non-Chinese people would like this veggie cos it has a very unique flavor. Now you can enjoy the robust flavor of the Chinese mustard you can't get enough of at Chinese restaurants at home.
Instructions to make Sauteed Chinese Mustard:
- Discard the leaves of chinese mustard. Wash and clean the stalk and soak it in salted water. Boil water and blanch the vegetables, set aside.
- Soak the dry mushroom for 30 mins then squeeze dry.
- Sauté garlic and ginger until fragrant. Then the mushroom, stir fry until golden brown. Add vegetables stir fry then add water and 1 tsp oyster sauce
- Cover and simmer until the vegetables are cooked.
It's surprisingly simple to make, and a definite highlight of an authentic Chinese meal. —Matt Warren, Mequon, Wisconsin While mustard greens might not be as trendy as kale or as omnipresent as spinach, they're well worth getting to know. They're the leafy green of the mustard plant and are related to collards, cabbage, and, in fact, kale, and are common in Indian, Chinese, Japanese, African, and Southern U. Mustard greens come in all sorts of colors, shapes, and sizes, but the bunches you're. Mustard green is also referred as leave mustard or Chinese leave mustard. I am quite familiar with this green vegetable from childhood.
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