Sawi (Field Mustard Leaves) Stir Fry with Garlic

Field Mustard Leaf is a leafy vegetable that is great for stir fry. It is called Cai-xin in Mandarin and Sawi in Malay. This is one of the simplest vegetable stir fry with very few ingredients, and is good as a side dish or a vegetarian meal. Or try stir fry with beef.


  • 300g field mustard leaves, cut into 4-5 cm length then scorch by pouring boiling hot water over it for a couple of minutes
  • 2 tablespoons minced garlic (about 5-6 garlic cloves)
  • 1/2 small bowl water
  • 1 teaspoon sea salt
  • 1/2 teaspoon brown sugar
  • 1 tablespoons Chinese rice wine (Hua-Diao/Shao-Xing)
  • 1 tablespoon tapioca flour


  1. Heat 3 tablespoons vegetable oil in the wok on medium, add in sugar followed by the minced garlic and stir fry till light brown and fragrant.
  2. Add in the vegetable followed by the salt and the water. Turn heat on high and cook for a couple of minutes, constantly stirring.
  3. Mix the tapioca flour with a little water to make a runny paste, then stir in the mixture to thicken the gravy.
  4. Add in the rice wine, stir well. Remove from heat and serve.
  5. Serve with hot boiled rice.

Versatility Note:

  1. Scorching the vegetable leaves prior to frying helps reducing the cooking time in the wok, so that they don't turn out soggy.
  2. You can throw in some sliced red chilies, if you like a little spicy taste.