Chinese Mustard Greens

Store unwashed in a plastic bag in the crisper drawer of your refrigerator. For longer storage, consider pickling or preserving.

Wash thoroughly, especially between the leaves, as dirt can accumulate.

The stems are edible and can be cooked longer than the leaves. Chop them smaller and add them to the pan a few minutes before the leaves.

The pungent flavor mellows with cooking. For a milder taste, you can blanch them briefly before stir-frying or adding to soups.

They pair well with pork, duck, garlic, ginger, and chili.

Pork

Chicken

Duck

Garlic

Ginger

Chili peppers

Soy sauce

Oyster sauce

Sesame oil

Not washing the greens thoroughly, leading to gritty texture.

Overcooking, which can make them mushy and lose their vibrant color.

Discarding the stems, which are perfectly edible and add a pleasant crunch.