Posted on Wed 9th September 2020
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.
Cuisine
Chinese
Time
20 mins
Servings
2 people
Ingredients
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100gr mustard greens
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100gr beansprouts
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100gr garlic shoot
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2 garlic cloves
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½ thumb sized piece ginger
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300ml vegetable stock
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1tbsp light soy sauce
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1tsp sesame oil
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1tsp rice wine
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salt and white pepper to taste
Method
Preparation
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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.
Cooking
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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.
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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.
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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