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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.

Source: EatingWell Magazine, January/February 2016


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

1/2 cup
162 calories; protein 6.1g; carbohydrates 6.3g; dietary fiber 2.5g; sugars 1.8g; fat 13.2g; saturated fat 1.6g; cholesterol 93mg; vitamin a iu 2385.6IU; vitamin c 66.8mg; folate 23mcg; calcium 102.7mg; iron 1.8mg; magnesium 29.3mg; potassium 357mg; sodium 348.8mg; thiamin 0.1mg.

1 vegetable, 1/2 medium fat meat, 3 1/2 fat