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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Sautéed pickled mustard greens with garlic and chili is a stir-fried dish that is delicious, flavorful, and extremely rice-friendly, all in just a few simple steps. Today, Kim Minh will introduce you to this super tasty dish, so why wait? Let’s get cooking and show off your skills for your family to enjoy!
Ingredients for Sautéed Pickled Mustard Greens with Garlic Serves 4
Pickled mustard greens 500 gr Garlic 1 bulb Bell pepper 1 piece Bird’s eye chili 3 pieces Cooking oil 2 tablespoons Fish sauce 1/2 tablespoon Sugar 1 tablespoon MSG 2 teaspoons
How to Choose Fresh and Delicious Ingredients
How to choose good quality pickled mustard greens
- It is best to choose pickled mustard greens that are bright yellow, freshly pickled, with a characteristic fragrant smell. If you choose the green ones, they are not fully fermented, and will taste spicy when eaten.
- Absolutely avoid pickled mustard greens that are dark because they may have been stored for too long, and will taste sour and not delicious.
- You should choose to buy from reputable, familiar places to ensure food safety. Additionally, you can also easily pickle mustard greens at home following the recipe shared by TasteVN.
See details: How to pickle mustard greens (pickled vegetables) during the pandemic for a long-lasting crunchy texture
How to choose the right garlic
- You should choose bulbs that are whole, with a white outer skin that has some purple spots, the skin should not be wrinkled or wilted, and feel firm to the touch.
- Avoid buying garlic that has black spots, is soft, or moldy, as the flavor will not be fragrant when cooked.
How to choose fresh chili peppers
- You should choose peppers that are bright red, with a green stem, not bruised or wilted, with a shiny skin, slightly curved shape, and feel firm to the touch.
- Avoid buying those that show black spots, wrinkled skin, or bruises, as they will not taste good when eaten.
How to prepare Stir-fried pickled mustard greens with garlic
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Prepare the ingredients
After buying pickled mustard greens, cut off the stems, separate each leaf, cut away any wilted parts, wash several times with water, and squeeze thoroughly to remove the salty brine and set aside in a basket to drain.
Once drained, cut into bite-sized pieces and squeeze out the water again.
Next, peel the garlic, rinse briefly with water, slice 2 cloves of garlic, and finely chop the rest. For the chili, remove the stem, wash clean, and finely chop.
Tip: To make the dish more visually appealing, you can use additional chili peppers.
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Stir-fry pickled mustard greens
Place a pan on the stove, add 2 tablespoons of cooking oil and heat over medium heat, wait for the oil to heat up and add the minced garlic and chili to sauté until fragrant.
Next, add the pickled mustard greens and stir-fry evenly, then add the seasonings to the pan including: 1 tablespoon of sugar, 1/2 tablespoon of fish sauce, 2 teaspoons of monosodium glutamate, and the sliced garlic, then mix well for about 3 minutes for the pickled mustard greens to absorb the seasoning, taste and adjust to your liking, turn off the heat and serve on a plate to enjoy.
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Final Product
Transfer the stir-fried sour vegetables with garlic to a plate, and we have a super eye-catching dish, harmonizing with the strong spicy aroma of garlic and chili that is very fragrant and stimulates the taste buds. The dish is just right, with crispy and delicious sour vegetables and a slight spiciness, served with hot rice is perfect.
See more:
- How to make stir-fried beef with sour vegetables (sour cabbage) that is irresistible
- How to make crispy roasted pork stir-fried with sour cabbage (sour vegetables) that’s easy to make and reduces greasiness
- How to make basa fish stomach stir-fried with sour vegetables (sour cabbage) that is delicious and crispy
The dish stir-fried sour cabbage with garlic is really simple and easy to make, right? I hope the recipe above can help you make this delicious stir-fried dish. Let’s start cooking it for your family to enjoy now.
