This Chinese Mustard Greens Stir Fry shows you how to make tender gai choy, stir fried with smashed garlic. We also enjoy adding dried red peppers to add an extra flavorful kick to the dish.
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What is Chinese mustard greens?
Chinese mustard greens is a species of the mustard plant. There are also actually several different types (or subspecies) of mustard greens, and today we are cooking with Gai Choy 芥菜 (aka Head Mustard).
Gai Choy grows about 12 inches in length and has a large bulb or stem with leafy greens at the top.
What do Chinese mustard greens taste like?
Chinese mustard greens, or gai choy tastes bitter, with hints of pepper. If you like bitter tasting veggies (bitter melon anyone?) you may enjoy this vegetable.
I would say that it's definitely an acquired taste - and if you've acquired a taste for it this is a simple recipe on how you can make it at home! If you haven't had it before, and would like to try it - this is your chance!
Different Types of Mustard Greens
As mentioned there's a lot of different types of mustard greens, so read on to learn about a few of the popular ones:
- Curly mustard - also known as American mustard, this mustard has very frilly leaves. Curly mustard is a big pat in southern soul food cooking and is the type of mustard most commonly available in the United States!
- Gai Choy (the one we are making today) is also known as Chinese mustard, Indian mustard, or head mustard. As mentioned, it has a large bulb and is bitter.
- Leaf mustard - A smaller gai choy is the leaf mustard. It is also known as "bamboo mustard", "small gai choy", and "mustard cabbage".
- Korean red mustard - The mustard plant produces deep purple-red leaves.
- Japanese giant red mustard - this giant-leafed mustard, also known as "Japanese mustard", has purple-red savoy leaves with strong, sharp, peppery taste.
- Zhacai (榨菜) has big knobby swollen stems so it is also known as big stem mustard. It is very popular in Chinese food as it can be pickled and used in many cooking dishes such as with congee or zhacai shredded pork noodles.
- Snow mustard - This is another popular mustard greens in Chinese cooking. It is also known as Xuelihong 雪裡紅. It has long dark green leaves and a slightly pungent taste.
How to stir fry Chinese mustard greens (Step by Step)
First gather your ingredients:
- 1 lb Chinese mustard greens
- 2 tablespoon cooking oil
- 3 cloves of garlic, smashed
- 5 small dried red peppers, optional
- Salt, to taste
Wash and clean Chinese mustard greens, and then cut it to smaller pieces (about ½ inch length). Separate the stem parts with the leafy parts.
Heat a wok or cooking pan, and add cooking oil on medium high heat. When the oil is hot, add garlic and dried red peppers, and stir fry for about 30 seconds.
Add the stem parts of the veggie in to wok/pan, and stir fry for about a minute. Then, add the leaves part and stir fry another 4-6 minutes, or until the greens is have just wilted to a dark green color, and is tender.
Add salt as desired, and stir to mix.
Remove from heat and serve!
Storage & Reheat
Store leftover Chinese Mustard Greens Stir Fry in an airtight container in the refrigerator for up to 3-4 days. The greens will continue to soften slightly over time, but the flavor stays great.
How to Reheat
- Stovetop (best): Add a splash of oil to a pan and reheat over medium heat for 2-3 minutes until warmed through.
- Microwave: Heat in 30-second increments until hot.
- Note: If the greens release extra liquid after chilling, that's normal - just drain a little or let it cook off during reheating.
FAQ
Can I use a different type of mustard greens?
Yes! This recipe works with curly mustard, leaf mustard, snow mustard (雪裡紅), or Japanese red mustard. Cooking time may vary slightly depending on thickness.
How do I reduce the bitterness?
Blanch the mustard greens for 30 seconds before stir-frying, or add a small splash of rice wine or sugar during cooking to balance the flavor.
Can I make it spicy without dried chili peppers?
Absolutely, you can use fresh red chili, crushed red pepper flakes, chili oil, or even sambal.
Do I need to separate stems and leaves?
I recommend it as the stems take longer to cook. Adding them first helps everything finish at the same time and keeps the greens tender, not mushy.
Chinese Mustard Greens Stir Fry Recipe
A quick and flavorful veggie side dish made with tender Chinese mustard greens (gai choy 芥菜), smashed garlic, and optional dried red chilies. It’s simple, aromatic, slightly bitter in the best way, and perfect with rice or alongside any stir-fry meal.
Ingredients
- 1 lb Chinese mustard greens
- 2 tablespoon cooking oil
- 3 cloves of garlic, smashed
- 5 small dried red peppers, optional
- Salt, to taste
Instructions
- Wash and clean the mustard greens. Cut into ½-inch pieces and separate the stems from the leafy tops.
- Heat oil in a wok or pan over medium-high heat. Add garlic and dried red peppers; stir fry about 30 seconds.
- Add the stems and cook for 1 minute.
- Add the leafy parts and stir fry 4–6 minutes, or until wilted, tender, and dark green.
- Season with salt, toss to combine, and serve hot.
Notes
- If you want less bitterness, blanch the greens for 30 seconds before stir-frying.
- Add a drizzle of chili oil at the end for extra heat.
- Works with curly mustard, leaf mustard, snow mustard (雪裡紅), and other varieties — adjust cooking time as needed.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 175mgCarbohydrates: 16gFiber: 6gSugar: 8gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Stir Fry Veggies
If you love quick and flavorful veggie stir fries, here are more tasty options from the blog:
- Stir Fry A Choy (Taiwanese Lettuce) - Crisp, garlicky, and so fast! A Choy (a-tsài 阿菜) stir fried with garlic and a splash of soy sauce - ready in 10 minutes.
- Stir Fry Cauliflower - Tender cauliflower stir fried with garlic and simple seasonings. Add broccoli, snow peas, or bell peppers for extra color and crunch.
- Chinese Broccoli Stir Fry with Garlic - Gai lan stir fried with garlic until tender and savory - a super quick, healthy veggie side.
- Bok Choy Stir Fry with Garlic - A classic! Crisp stalks and tender greens tossed with garlic and a splash of soy sauce for an easy weeknight veggie dish.
- Or learn all about Chinese veggies in my Chinese vegetables guide!
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