Pickled Mustard Greens Stir fry
User Reviews
5
Pickled Mustard Greens Stir fry
Description
Pickled Mustard Greens Stir fry uses lightly soaked pickled mustard greens combined with garlic and chili peppers to create a quick stir-fried dish. The preparation involves soaking the greens briefly to moderate their saltiness and sourness, then stir-frying with minced garlic and sliced chili peppers in vegetable oil. Adding sugar balances the acidity, resulting in a dish with tangy, spicy, and slightly sweet notes. The method preserves some texture from the pickled greens, offering a bright, lively accompaniment.
The dish works well as a side to rice or noodles, complementing milder foods with the lively flavors of fermented mustard greens. Adjusting chili quantity allows control over the spiciness, and homemade pickled greens require shorter soaking times compared to store-bought varieties.
The recipe notes advise soaking store-bought pickled greens longer (10-15 minutes) to reduce salt and sourness, while homemade ones require just a few minutes. Sugar can be adjusted according to taste, easing the acidity of the pickles. Stir frying garlic and chilies first releases their aroma before the greens join to finish quickly over medium heat.
Ingredients
- 2 pieces pickled mustard greens homemade
- 3 chili peppers
- 3 cloves garlic
- 1 tablespoon vegetable oil
- 2 tablespoons sugar (Can use less, depends on your taste)
Instructions
- Soak 2 pieces of suan cai in water for 2-3 minutes. The soaking time depends on the brands and how salty and sour the suan cai is. If it is store bought suan cai, I normally soak it for 10-15 minutes. My homemade pickled mustard greens recipe, I just soak for around 2-3 minutes.
- Mince 3 cloves of garlic.
- Cut 3 chili peppers. (You can use less chili peppers, depending on how spicy you want. Also, if you use Thai chili pepper, I recommend only use 1.)
- Then, drain and squeeze the suan cai. Cut or dice the pickled mustard greens.
- Pour 1 tablespoon of vegetable oil into a pan, turn on fire to medium. Add the minced garlic and cut chili peppers. Stir fry them a little bit.
- Next, add the cut suan cai and 2 tablespoons of sugar (Can use less sugar, depends on your taste). Stir fry them a little bit.
Notes
- Soak store-bought pickled mustard greens for 10 to 15 minutes to reduce excess salt and sourness before cooking.
- Homemade pickled mustard greens need only 2 to 3 minutes of soaking.
- Adjust the amount of sugar to balance the dish’s sourness to your preference.
- Use fewer chili peppers if you prefer a milder heat, especially when using very spicy varieties like Thai chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Sodium | 1mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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