Spicy Stir-Fried Sea Mustard Stems
Spicy Stir-Fried Sea Mustard Stems
Simple and Delicious Stir-Fried Sea Mustard Stems – Perfect for Lunchboxes & Healthy Side Dishes!
Introducing a fantastic side dish that’s both affordable and easy to make: Stir-Fried Sea Mustard Stems! Enjoy their delightfully chewy texture combined with spicy chili peppers for a refreshing and light flavor, making it an ideal option for lunchboxes or a healthy addition to your meals. Elevate your dining experience with this simple yet satisfying dish!
Main Ingredients- 250g Sea mustard stems
- 1 Onion
- 1 Cheongyang chili pepper (or other hot chili)
- 1 Red chili pepper
- 1/2 stalk Green onion (white part only)
Seasoning- 1 Tbsp Minced garlic
- 2 Tbsp Cooking wine (mirin or rice wine)
- 1.5 Tbsp Salt (seasoned salt preferred)
- 2 Pinches MSG (optional, for enhanced flavor)
- 1 Tbsp Minced garlic
- 2 Tbsp Cooking wine (mirin or rice wine)
- 1.5 Tbsp Salt (seasoned salt preferred)
- 2 Pinches MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, wash and prepare half a stalk of green onion (white part). Finely chop it crosswise. This step will infuse a deep, aromatic flavor into the dish as it cooks.
Step 2
Remove the stems from the Cheongyang and red chili peppers, roughly shake out the seeds, and then thinly slice them into julienne strips. These will add a pleasant spiciness and vibrant color.
Step 3
It’s crucial to rinse the salted sea mustard stems thoroughly under running water to remove excess salt. Then, soak them in lukewarm water for about 20 minutes. This process will tenderize the stems and effectively leach out the saltiness.
Step 4
After soaking, rinse the sea mustard stems again with clean water 1-2 times. Afterwards, drain them thoroughly in a colander. Excess moisture can make the stir-fry soggy, so ensure they are well-drained.
Step 5
Peel, wash, and julienne one onion. The onion will add a subtle sweetness as it cooks.
Step 6
Now, let’s start stir-frying! Heat about 3 tablespoons of cooking oil in a round pan over medium-low heat. Add the chopped green onions and sauté them slowly to release their fragrance into the oil. This aromatic base is key to the flavor.
Step 7
Once the green onions become fragrant, add the julienned onions and stir-fry them together until they become slightly translucent. This brings out their natural sweetness.
Step 8
When the onions have softened slightly, add the drained sea mustard stems to the pan and continue stir-frying. It’s best to cook over medium heat rather than high heat to prevent burning and ensure they cook evenly.
Step 9
To eliminate any residual fishy smell from the sea mustard stems and to tenderize them, add 2 tablespoons of cooking wine (mirin or rice wine).
Step 10
Next, add 1 tablespoon of minced garlic and stir-fry it with the sea mustard stems. The aroma of garlic will further enhance the dish’s complexity.
Step 11
During the stir-frying process, add another 2 tablespoons of cooking oil. This will give the sea mustard stems a glossy sheen and help all the ingredients combine beautifully for a more appealing dish. Keep stirring to ensure even cooking.
Step 12
Now it’s time to season the dish. Add 1.5 tablespoons of seasoned salt. It’s advisable to add the salt gradually and taste as you go, rather than adding it all at once.
Step 13
For an extra boost of umami, add 1-2 pinches of MSG (optional, but highly recommended for deeper flavor).
Step 14
Finally, add the julienned Cheongyang and red chili peppers. Stir-fry quickly over high heat for just a moment. This will keep the peppers crisp and preserve their spicy kick.
Step 15
Turn off the heat. If desired, sprinkle with sesame seeds for a final touch. Your delicious Stir-Fried Sea Mustard Stems are now ready!
Step 16
This recipe masterfully balances the briny notes of sea mustard stems with cooking wine, adds a spicy kick with Cheongyang peppers, and enhances overall deliciousness with MSG. Enjoy this delightful meal!
