Savory Stir-Fried Sea Mustard Stems
How to Deliciously Stir-Fry Sea Mustard Stems: A Banchan Shop Recipe
This is a special recipe for stir-fried sea mustard stems that I learned while working at a side dish shop. I’ll share my tips for achieving a chewy texture and deep savory flavor. Enjoy a wonderful side dish at home!
Main Ingredients
- 300g Sea mustard stems
- 1/2 Onion
- A little carrot (for color)
- A little sesame seeds (for garnish)
Cooking Instructions
Step 1
First, the sea mustard stems are usually very salty due to preservation. Rinse them thoroughly under running water multiple times to remove as much salt as possible. Then, soak them in plenty of cold water for at least 2 hours. This step is crucial for the final taste, so changing the water midway will help remove the saltiness completely.
Step 2
Once sufficiently soaked, lightly squeeze out the water from the sea mustard stems and cut them into bite-sized pieces (about 5cm long). If they are too long, they can be difficult to stir-fry.
Step 3
Peel and thinly slice the 1/2 onion. It will add sweetness and aroma when stir-fried.
Step 4
Use only a small amount of carrot, just for a touch of color. If you don’t have it, you can omit it. If you do have it, slice it thinly.
Step 5
Now, here’s the key secret to delicious stir-fried sea mustard stems: ‘blanching’! Prepare a pot with plenty of water and bring it to a rolling boil over high heat. This process will make the stems much softer and reduce the stir-frying time.
Step 6
When the water is boiling, add the soaked sea mustard stems and blanch them for about 1-2 minutes until they become tender. Be careful not to overcook them, as they can become mushy. Drain the blanched stems immediately in a colander, without rinsing them under cold water, to remove all excess moisture. Preparation complete!
Step 7
Heat 4 tablespoons of cooking oil in a wok or a wide pan over medium heat. Add the sliced onions and carrots and stir-fry until the vegetables are coated in oil and start to soften.
Step 8
Once the onions become translucent, add the drained sea mustard stems to the pan. Stir-fry everything together over high heat for quick cooking.
Step 9
Season the sea mustard stems. Add 1 tablespoon of minced garlic and 1 teaspoon of salt. Stir-fry quickly over high heat until the garlic is fragrant. You can also use a little soy sauce instead of salt.
Step 10
Since we blanched the stems earlier, they don’t need to be cooked for a long time. Keep the heat high and stir-fry rapidly for about 2-3 minutes to maintain the chewy texture of the sea mustard stems. Overcooking can make them tough.
Step 11
Finally, add a pinch of black pepper for aroma. If desired, add 1/2 teaspoon of sugar to enhance the savory flavor. Taste and adjust the sugar; too much can make it overly sweet. Finish by sprinkling a generous amount of sesame seeds on top.
Step 12
Transfer the finished stir-fried sea mustard stems to a nice serving dish. I ran out of sesame seeds, so mine looks a bit sparse… but be sure to add plenty! A dish is truly complete with glossy sesame seeds!
Step 13
This stir-fried sea mustard stem dish can be stored in the refrigerator and enjoyed for about 3 days. It’s incredibly satisfying to make such a great side dish with minimal cost. This is truly happiness for just a few dollars! ^^
