Stir-Fried Sea Mustard Stems with a Secret Sauce
Stir-Fried Sea Mustard Stems with a Secret Sauce
A delightful stir-fry of sea mustard stems, tender yet delightfully chewy, with no fishy odor.
Hello everyone! After a recent bout of stomach cramps, I’ve been recovering and decided to make a simple yet delicious side dish that’s easy on the stomach: stir-fried sea mustard stems. They have a wonderful texture, both tender and satisfyingly chewy, perfect for when your appetite is low. Many people find sea mustard stems to have a fishy or tough taste. However, I learned a secret method a long time ago, and I’m excited to share it with you so anyone can make it deliciously. Let’s try this upgraded version of stir-fried sea mustard stems with a small but impactful secret! Have a happy day today! ♡
Main Ingredients- Sea mustard stems 4 bundles (approx. 200g)
- Water (for rinsing and blanching)
- Secret special sauce 4 Tbsp
Seasoning Ingredients- Grapeseed oil 4 Tbsp
- Chicken stock 1 Tbsp (or kelp broth)
- Minced garlic 1 tsp
- Sesame oil 1 Tbsp
- Chopped green onions, a little
- Sesame seeds, a little
- Grapeseed oil 4 Tbsp
- Chicken stock 1 Tbsp (or kelp broth)
- Minced garlic 1 tsp
- Sesame oil 1 Tbsp
- Chopped green onions, a little
- Sesame seeds, a little
Cooking Instructions
Step 1
First, rinse the sea mustard stems thoroughly under running water to remove any saltiness. After rinsing, soak them in water for a while.
Step 2
Taste the soaked sea mustard stems and rinse again in cold water if they are too salty. Cut them into manageable lengths of about 10 cm. If they are too long, they can be difficult to stir-fry.
Step 3
Place the prepared sea mustard stems into a wok or pot. Add enough water to cover the stems and bring to a boil over high heat.
Step 4
Once the water is boiling vigorously, add all of the secret special sauce and let it simmer for another moment. This process helps to eliminate any fishy odors and infuse flavor into the sea mustard stems. After simmering, discard the water.
Step 5
Now, let’s stir-fry. Heat a separate pan or wok over medium-high heat with grapeseed oil. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma is released, add the chicken stock (or kelp broth) and bring to a boil. When the broth is boiling, add the drained sea mustard stems and stir-fry quickly over high heat. Add the chopped green onions and stir-fry until they are wilted. Turn off the heat, then drizzle with sesame oil and sprinkle with sesame seeds to finish. The key is to achieve a nice glossy finish!
