Sawi (Field Mustard Leaves) & Beef Stir Fry
Field mustard leaf (sawi in Malay, or cai xin in Mandarin) stir fried with beef is a very common Cantonese dish. It is easy to prepare and taste really good.
You can also try stir frying field mustard with garlic.
- 400g field mustard leaves, cut into 4-5 cm length
- 200g beef, thinly sliced to bite size
- 2 garlic cloves, thinly sliced
- 1/2 tablesspoon chopped ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon brown sugar
- 1 tablespoons Chinese rice wine (Hua-Diao/Shao-Xing)
- 1 tablespoon flour
- 1 tablespoon vegetable oil
- 1 tablespoon tapioca flour
- Mix the ginger, salt, sugar, rice wine, flour and vegetable oil together and use it to marinate the beef for at least 2 hours.
- Heat some vegetable oil in the wok on high, add in the beef and stir fry for a few minutes till it is brown but not completely cooked.
- Remove the beef from the wok and set aside in a plate.
- Add a little oil into the wok, brown the garlic then add in the field mustard leaves. Stir fry till the leaves turn a darker green (but not brown or yellow). Add the beef back in the wok and continue to stir fry for 2-3 minutes more.
- Mix the tapioca flour with a little water, then stir in the mixture to thicken the gravy.
- Serve with hot boiled rice.
- You can try scorching the vegetable leaves prior to frying, this way they don't turn out soggy or soft too easily.
- You can throw in some sliced red chilies, if you like a little spicy taste.
- Some people like to add rice wine in only after step 4, it is rather flexible - depend on how you like the taste and the texture of the beef.
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| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |