Garlic Shoots and Mustard Greens
Super simple and packed with flavour, these mustard greens and garlic shoots stir-fry is a great side dish for any meal.
Ingredients
100gr mustard greens
100gr beansprouts
100gr garlic shoot
2 garlic cloves
½ thumb sized piece ginger
300ml vegetable stock
1tbsp light soy sauce
1tsp sesame oil
1tsp rice wine
salt and white pepper to taste
Method
Finely slice the ginger, with the back of the cleaver smash the garlic cloves to loosen their skins. Cut the mustard greens and garlic shoots into roughly 4cm slices.
Heat the oil oil in a wok over medium heat. Add the garlic and half of the ginger and cook for about a minute, being sure to avoid burning the garlic.
Turn the heat up on the wok, the vegetable stock a pinch of salt and soy sauce, bring the stock to boil, add the mustard greens, cook them between 2-3 minutes and set aside. Blanch the garlic shoots in the same stock for a one minute and set a side. Pour the stock on top of the mustard greens.
Add a tablespoon of vegetable oil to the wok on medium heat. Now add the rest of the ginger and garlic shoots to your wok, add the beansprouts next, season with a pinch of white pepper and salt. Cook for 2-3 minutes constantly stirring the vegetables. Bring the wok to a high heat and lastly add the rice wine and sesame oil. Serve
How To Make Mustard Greens with Garlic Shoots
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100gr mustard greens
100gr beansprouts
100gr garlic shoot
2 garlic cloves
½ thumb sized piece ginger
300ml vegetable stock
1tbsp light soy sauce
1tsp sesame oil
1tsp rice wine
salt and white pepper to taste
Finely slice the ginger, with the back of the cleaver smash the garlic cloves to loosen their skins. Cut the mustard greens and garlic shoots into roughly 4cm slices.
Heat the oil oil in a wok over medium heat. Add the garlic and half of the ginger and cook for about a minute, being sure to avoid burning the garlic.
Turn the heat up on the wok, the vegetable stock a pinch of salt and soy sauce, bring the stock to boil, add the mustard greens, cook them between 2-3 minutes and set aside. Blanch the garlic shoots in the same stock for a one minute and set a side. Pour the stock on top of the mustard greens.
Add a tablespoon of vegetable oil to the wok on medium heat. Now add the rest of the ginger and garlic shoots to your wok, add the beansprouts next, season with a pinch of white pepper and salt. Cook for 2-3 minutes constantly stirring the vegetables. Bring the wok to a high heat and lastly add the rice wine and sesame oil. Serve
How To Make Mustard Greens with Garlic Shoots
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!