Sautéed Sea Mustard Stems: A Savory and Easy Side Dish (with Tips for Removing Saltiness)
How to Make Sautéed Sea Mustard Stems: The Best Way to Easily Remove Saltiness
A simple yet incredibly satisfying side dish, these sautéed sea mustard stems are perfect for a quick meal. Learn how to prepare them, including a foolproof method to gently remove the saltiness, making them deliciously savory.
Ingredients- Sea mustard stems 300g
- 1 Tbsp minced garlic
- A little carrot (julienned)
- 1/4 onion (julienned)
- Sesame seeds
- Sesame oil
- Black pepper
Cooking Instructions
Step 1
The sea mustard stems are labeled as ‘Product of China’, but fortunately, there are also some domestic ones mixed in. The total amount is 300g, but it seems like there’s more salt than sea mustard stems in the package. Removing the saltiness is key.
Step 2
First, rinse the sea mustard stems in cold water several times to remove as much of the coarse salt (refined salt) as possible. Then, soak them in cold water for 10 to 20 minutes to thoroughly extract the saltiness. If you’re short on time or want to minimize cleanup, you can try a quick blanching method: submerge the sea mustard stems in hot water. This effectively removes saltiness and speeds up the cooking process.
Step 3
After blanching or soaking, drain the sea mustard stems, taste them, and if they’re still too salty, squeeze out the excess water thoroughly. Cut the prepared sea mustard stems into bite-sized pieces. Don’t be afraid to cut them quite short; this makes them easier to stir-fry.
Step 4
Julienne the onion and carrot. I try to include plenty of carrots as they are good for vision. (Heh.)
Step 5
Heat a generous amount of cooking oil in a pan. Add the minced garlic and sauté over medium-low heat until fragrant. Plenty of garlic is key to a delicious flavor for this dish.
Step 6
Once the garlic is fragrant, add the julienned onion and stir-fry until it becomes translucent. Then, add the prepared sea mustard stems and continue to stir-fry until everything is well combined.
Step 7
Finally, add the julienned carrots and stir-fry together. Cook until all the ingredients are tender. Taste and if it’s not salty enough, add a tiny splash of soy sauce or fish sauce to enhance the savory flavor.
Step 8
Just before turning off the heat, sprinkle generously with sesame seeds and a pinch of black pepper. A drop or two of sesame oil can also be added for extra nutty aroma.
Step 9
Your simple yet delicious sautéed sea mustard stems are ready! Enjoy them with a warm bowl of rice.
