Chewy and Delicious Stir-Fried Sea Mustard Stems Recipe
Chewy and Delicious Stir-Fried Sea Mustard Stems Recipe
Super Simple Side Dish! The Ultimate Recipe for Stir-Fried Sea Mustard Stems That Will Make You Want More Rice
A favorite among all ages, these stir-fried sea mustard stems offer a wonderfully chewy texture! This addictive side dish is so good, it’ll have you finishing your rice in no time. Sea mustard stems are not only affordable but also packed with nutrients, making them a popular ingredient that disappears quickly when cooked. This stir-fry, with its salty yet savory flavor, is perfect as a meal accompaniment or even as a snack with drinks. Today, I’ll share a detailed recipe for delicious stir-fried sea mustard stems, enhanced with the sweetness of purple onions for an even more appetizing dish and a delightful chewiness. I’ll even reveal my secrets for achieving a simple yet profound flavor!
Main Ingredients- Salted sea mustard stems 200g (before cooking)
Additional Ingredients- 1/2 purple onion (sliced into strips)
- 1/4 carrot (thinly julienned)
- 1/2 green onion (chopped)
Seasoning Ingredients- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 0.7 Tbsp minced garlic
- 2 Tbsp tuna extract (or soy sauce for soup)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds (for garnish)
- 1/2 purple onion (sliced into strips)
- 1/4 carrot (thinly julienned)
- 1/2 green onion (chopped)
Seasoning Ingredients- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 0.7 Tbsp minced garlic
- 2 Tbsp tuna extract (or soy sauce for soup)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, the key to this dish is to properly control the saltiness of the salted sea mustard stems. If it’s too bland, it won’t taste good, and if the salt isn’t removed enough, it can be too salty when stir-fried. The trick is to achieve the perfect balance of saltiness for the best flavor.
Step 2
Prepare the salted sea mustard stems, and slice the purple onion, carrot, and green onion. Slice the purple onion into thick strips, and if possible, julienne the carrot thinly for color. Chop the green onion finely.
Step 3
Place the salted sea mustard stems in cold water and gently rub them with your hands to remove some of the salt. This initial rinse helps to wash away the excess salt.
Step 4
There are several effective ways to remove the salt from sea mustard stems: 1) Soak them in cold water for about 30 minutes, 2) Briefly blanch them in boiling water, or 3) Pour boiling water over them. I prefer the third method: pour boiling water over the sea mustard stems, then immediately drain them in a colander and rinse under cold running water to remove excess moisture. This method ensures the stems don’t become too mushy, maintain a good texture, and effectively reduce saltiness. Be careful not to soak them for too long, as they might become too bland. It’s okay if they are slightly bland; you can adjust the seasoning later.
Step 5
After draining the water, you can cut the sea mustard stems into bite-sized pieces on a cutting board if you prefer. However, to minimize dishes, I like to use kitchen scissors to snip them into manageable lengths. This makes the cooking process even easier.
Step 6
Heat the cooking oil and perilla oil in a pan over medium-low heat. Add the minced garlic and chopped green onion, and stir-fry until fragrant. Once the garlic aroma is released, add the sliced purple onion and carrot, and stir-fry until the onion becomes translucent. When the onion starts to turn transparent, add the prepared sea mustard stems and stir-fry them together.
Step 7
You can use regular soy sauce, but I opted for tuna extract to reduce saltiness and add umami. Add 2 tablespoons of cooking wine (mirin) to eliminate any fishy taste from the sea mustard. Adjust the amount of tuna extract or soy sauce based on how salty the sea mustard stems are. Stir-fry everything until the ingredients are well combined.
Step 8
Once the sea mustard stems, carrots, and onions are well stir-fried together, turn off the heat and drizzle in 1 tablespoon of sesame oil. Finally, sprinkle with toasted sesame seeds for a nutty aroma. Your delicious stir-fried sea mustard stems are now complete.
Step 9
Doesn’t the dish look more appealing with the purple onion instead of regular onion? Purple onions are sweeter than regular onions, adding a delightful sweetness and richer flavor when stir-fried.
Step 10
Transfer the finished stir-fried sea mustard stems to a nice plate and sprinkle a little more toasted sesame seeds on top. You now have a wonderfully chewy and delicious side dish! It’s not too salty and so addictive; it’s a fantastic side dish you’ll keep reaching for. Be sure to give this recipe a try!
