Stir-Fried Mustard Greens with Eggs & Garlic

Stir-Fried Mustard Greens with Eggs & Garlic

1 Review
From: EatingWell Magazine, January/February 2016

In this simple egg-and-mustard-greens stir-fry recipe, Chinese greens are cooked with garlic, ginger and chile. Serve these sautéed greens alongside other Asian dishes. Fried baby anchovies or bonito flakes are a traditional garnish. Look for them in Asian specialty markets.

Ingredients 4 servings

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  • 3 tablespoons canola or peanut oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon shredded fresh ginger
  • 1 fresh red chile pepper, sliced
  • 2 large eggs
  • 10-12 ounces Chinese mustard greens, chopped (about 1 bunch)
  • 1 tablespoon fish sauce or oyster sauce, plus more to taste
  • 1 pinch ground white pepper
  • Crispy fried baby anchovies or bonito flakes for garnish

Preparation

  • Active

  • Ready In

  1. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over high heat until it just starts to smoke. Add oil, followed by garlic, ginger and chile. Cook, stirring, until the garlic starts looking golden brown on the edges, about 1 minute.
  2. Crack eggs into the pan and scramble for a few seconds. Add mustard greens and stir to combine with the egg mixture. Season with fish (or oyster) sauce and pepper and cook just to wilt the greens, 1 to 3 minutes. Serve topped with crispy fried baby anchovies (or bonito flakes), if desired.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 162 calories; 13 g fat(2 g sat); 3 g fiber; 6 g carbohydrates; 6 g protein; 23 mcg folate; 93 mg cholesterol; 2 g sugars; 0 g added sugars; 2,386 IU vitamin A; 67 mg vitamin C; 103 mg calcium; 2 mg iron; 349 mg sodium; 357 mg potassium
  • Nutrition Bonus: Vitamin C (112% daily value), Vitamin A (48% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ medium fat meat, 3½ fat

Reviews 1

January 05, 2016
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By: EatingWell User
Well Seasoned! Great Texture & Taste! Good for breakfast *or* a side dish for a quick meal (e.g. - Korean Beef Bowl). The first time I made this recipe, I ate a whole batch myself. (BTW, since I could not fine Chinese mustard greens, I used the standard mustard greens found in U.S. grocery stores). Anyway....: Because I had chopped the mustard greens a little more widely, I did notice some bitterness, but it wasn't overpowering at all. (Remember, I ate the whole batch myself rather than putting some away for leftovers.) When I made this a second time to share with my family, I chopped the greens into somewhat thinner strips, then rocked my chef knife through the other direction (I also added a third egg). That time, I did not notice the stronger flavors usually associated with mustard greens. We all enjoyed it (I *loved* it, and was happy that my family enjoyed eating 'the green stuff' with me). Thank you, thank you, thank you! Love this recipe! Pros: Quick. Easy. When chopped in thin strips, there is no sense of bitterness at all, just great flavor. Cons: It's green? (This is great!)