Yu Cai, 油菜 (Stir Fried Chinese Mustard Greens)

Stir Fried Greens

A recipe for vegetable stir fry? Why not?  The garlic, shallots, heat, and cooking duration all make a lot of difference to the final product. We want the dish to smell good, taste good, and look good.

  • Prep Time: 10 Minutes
  • Cook Time:10 Minutes
  • Serves: 5



  • 20 stalks Chinese mustard greens
  • 2 Tbsp minced garlic
  • 2 Tbsp thinly sliced shallots
  • 2 Tbsp of canola oil
  • salt to taste


  1. Wash and clean the vegetables. Separate the stalk from the leaves. Cut into 3 inch pieces.
  2. Heat oil in wok over medium high heat. Add garlic and shallots and stir fry until they start to turn brown.
  3. Turn up the heat and add the stalks, stir fry for 2-3 mins until the stalks are almost cooked. Cooking time depends on the thickness of the stalks.
  4. Add the leaves and continue to fry until they are wilted. When the vegetables are cooked just right, they should look bright and shiny, and the stalks should still have a little crunch.
  5. Sprinkle with salt to taste.
  6. Transfer to a plate and serve hot.
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1 Comment

  • happyhomemaker88 November 30, 2014 at 8:47 am

    I love mustard greens , and they taste the best in this simple stirfry method 😀


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