Chewy & Delicious Stir-Fried Sea Mustard Stems: A Simple Summer Side Dish
Summer’s Delight! How to Make Delicious Stir-Fried Sea Mustard Stems with a Satisfying Chewy Texture
Whip up this simple stir-fried sea mustard stem dish, perfect as a quick side for those hot summer days when your appetite might be low. Its savory, slightly sweet and tangy flavor is incredibly addictive with rice! The unique chewy texture makes it a hit with the whole family. This recipe is detailed to help even beginners follow along with ease.
Main Ingredients- 300g Salted Sea Mustard Stems
- 1/2 Carrot
- 1/2 Onion
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 3 Tbsp Mirin (Rice Wine)
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 3 Tbsp Mirin (Rice Wine)
- 1 Tbsp Soy Sauce
- A pinch of Black Pepper
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. Washing and chopping them beforehand will make the cooking process much smoother.
Step 2
Since the sea mustard stems are salted, rinse them thoroughly under cold running water 2-3 times to remove excess salt. Gently rub the stems while rinsing if you suspect any bitterness.
Step 3
Bring 1 liter of water to a boil in a pot over high heat. Once the water is boiling, it’s ready for blanching the sea mustard stems.
Step 4
Add the rinsed sea mustard stems to the boiling water and blanch them for about 1-2 minutes, or until they become tender and start to float. Be careful not to overcook, as they can become mushy.
Step 5
Quickly remove the blanched sea mustard stems from the hot water and rinse them under cold water. This step is crucial for removing any remaining saltiness and any potential fishy taste, ensuring a clean flavor.
Step 6
Drain the rinsed sea mustard stems in a colander. Gently press down with your hands to squeeze out as much water as possible. Let them sit for about 5 minutes to drain fully; this prevents excess water from making the stir-fry soggy.
Step 7
Cut the well-drained sea mustard stems into bite-sized pieces. Cutting them into lengths of about 3-5 cm will make them easier to stir-fry and eat.
Step 8
Wash, peel, and thinly julienne the carrot and onion. Try to cut them into pieces similar in size to the sea mustard stems for a balanced texture when cooked.
Step 9
Heat a little cooking oil in a spacious pan over medium heat. Add the julienned onion and carrot, along with the minced garlic. Sauté until fragrant and the vegetables begin to soften and caramelize slightly. Cooking the vegetables well brings out their natural sweetness.
Step 10
Once the onions and carrots are lightly browned and tender, add the prepared sea mustard stems to the pan. Stir-fry everything together until well combined and heated through.
Step 11
When the sea mustard stems and vegetables are adequately stir-fried, add 1 tablespoon of soy sauce and a pinch of black pepper. Continue to stir-fry, ensuring the seasonings are evenly distributed. You can adjust the soy sauce amount to your preference.
Step 12
Just before turning off the heat, stir in 2 tablespoons of sesame oil and 1 tablespoon of toasted sesame seeds. This final touch adds a wonderful nutty aroma and enhances the overall flavor.
Step 13
Transfer the delicious stir-fried sea mustard stems to a serving plate. Enjoy this flavorful dish with warm rice for a satisfying meal, or pack it as a convenient side for your lunchbox!
