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Stir-Fried Mustard Greens with Eggs & Garlic

Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Bjorn Shen
Source: EatingWell Magazine, January/February 2016

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Recipe Summary

total:
15 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Serving Size: 1/2 cup
Per Serving:
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.
Exchanges:

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

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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
01/06/2016
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!) Read More
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