Chewy Sea Mustard Stem Stir-fry with Onion
Chewy Sea Mustard Stem Stir-fry with Onion
Super Simple Side Dish! Sea Mustard Stem Stir-fry Packed with Fresh Spring Onions
I stir-fried salty pickled sea mustard stems with plenty of crisp and sweet spring onions. The chewy texture of the sea mustard stems combined with the refreshing sweetness of the spring onions is fantastic and perfect for a rice accompaniment. It’s a simple side dish that can be made ahead and enjoyed.
Main Ingredients- Pickled Sea Mustard Stems 400-500g
- Spring Onions 2
- Red Chili Peppers 2-3
Seasoning & Others- Sunflower Oil 3-4 Tbsp
- Salt (adjust to taste based on stem saltiness) a pinch
- Black Pepper a pinch
- Sesame Oil 1.5 Tbsp
- Sesame Seeds a pinch
- Sunflower Oil 3-4 Tbsp
- Salt (adjust to taste based on stem saltiness) a pinch
- Black Pepper a pinch
- Sesame Oil 1.5 Tbsp
- Sesame Seeds a pinch
Cooking Instructions
Step 1
Rinse the pickled sea mustard stems thoroughly under cold running water by rubbing them with your hands. Then, soak them in cold water for about 10-20 minutes to reduce the saltiness. (Adjust soaking time according to your preference for saltiness. I removed the saltiness completely and seasoned separately later.) Squeeze out excess water and cut the stems into bite-sized pieces, about 3-4 cm long.
Step 2
Peel and wash the spring onions, then cut them into thick slices about 0.5 cm wide. Remove the stems from the red chili peppers, slice them in half lengthwise, and scoop out the seeds. Then, slice them diagonally about 0.5 cm thick to add color.
Step 3
Heat a pan over medium-high heat and add 3-4 tablespoons of sunflower oil. Add the prepared sea mustard stems. Season with a pinch of black pepper and a small amount of salt (adjust based on the natural saltiness of the stems). Stir-fry quickly over high heat for about 2-3 minutes until the stems are slightly cooked.
Step 4
Once the sea mustard stems are partially stir-fried, add the sliced spring onions and red chili peppers to the pan. Gently stir with a spatula or spoon to mix everything well and continue to stir-fry together.
Step 5
Stir-fry just until the spring onions turn translucent and slightly softened, about 1-2 minutes. Be careful not to overcook, or the onions will lose their crispness. Turn off the heat, then drizzle in 1.5 tablespoons of sesame oil and sprinkle with a pinch of sesame seeds. Toss lightly to combine. This delicious sea mustard stem stir-fry is ready! The sweet and crisp spring onions add a wonderful flavor.
