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
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
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.
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.
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