Stir-fried Chinese Mustard Greens (Xuelihong)

Method5 steps · about 18 min

1. 1

   Step 1: Thoroughly wash and drain the fresh mustard greens, then cut them into 1 cm pieces. Smash and chop the four garlic cloves, and deseed and cut the small handful of dried chillies. Have the seasonings ready before heating the wok.

   Uses 550 g fresh Chinese mustard greens (xuelihong), thoroughly washed and cut into 1 cm pieces · Water, for thoroughly washing the fresh mustard greens · 4 cloves garlic, smashed and chopped · A small handful of dried red chili peppers, deseeded and cut

   
2. 2

   Step 2: Heat the 4 tbsp cooking oil in a wok over medium heat. Add the prepared garlic and dried chillies, and cook for about 1 minute, watching closely so the garlic does not burn.

   Cook the garlic and chillies · 1 minUses 4 tbsp oil, for stir-frying · All four chopped garlic cloves · The prepared small handful of dried chillies

   
3. 3

   Step 3: Add the washed, drained mustard greens and turn the heat to high. Add the 1½ tsp sugar, 1 tsp sesame oil and salt to taste, plus the optional ½ tsp chicken bouillon if using. Stir and mix well.

   Uses Garlic, chillies and cooking oil · All the washed and chopped mustard greens from the 550 g fresh supply · 1½ tsp sugar · 1 tsp sesame oil · Salt, to taste · ½ tsp organic chicken bouillon, optional

4. 4

   Step 4: Cover the wok and let the greens cook for about 45–60 seconds. Uncover, stir once more and check that the leaves are wilted and the stems are tender and hot through. If needed, cook briefly uncovered until ready.

   Cook the covered greens · 1 minUses Seasoned mustard greens in the wok

   
5. 5

   Step 5: Transfer the cooked greens to a serving plate and serve immediately.

   Uses The cooked greens lifted from the wok for serving