Leaf Mustard Greens Also known as Gai choy (Chinese mustard)Why you’ll love it Peppery, pleasantly bitter bite that mellows when cooked. Hearty stems + tender leaves = great texture in stir‑fries... Read more
Peppery, pleasantly bitter bite that mellows when cooked.
Hearty stems + tender leaves = great texture in stir‑fries and soups.
Cooks fast; a weeknight staple for noodles, rice bowls, and hot pot.
Stands up to bold flavours like garlic, ginger, soy, and vinegar.
How to enjoy
Garlic–ginger wok toss
Sear stems first, then leaves with smashed garlic and ginger; finish with a splash of light soy. Optional pinch of sugar balances the bite. Try with a clove or two from fresh garlic bulbs.
Blanch 40–60 seconds, chill, then toss with rice vinegar, a touch of sugar, light soy, and a ribbon of pure sesame oil. Add chili crisp if you like heat.
Prep Tips
Rinse well; grit hides in the stems. Split thick stems lengthwise for even cooking.
Cook stems first, then leaves. Stir‑fry until just tender (2–4 minutes total).
To mellow bitterness, blanch briefly before stir‑frying or serving cold.
Add vinegar or citrus at the end to keep greens bright.
Season assertively: garlic, ginger, soy, oyster sauce, and a touch of sugar work wonders.