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
- 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.
- Add in the vegetable followed by the salt and the water. Turn heat on high and cook for a couple of minutes, constantly stirring.
- Mix the tapioca flour with a little water to make a runny paste, then stir in the mixture to thicken the gravy.
- Add in the rice wine, stir well. Remove from heat and serve.
- Serve with hot boiled rice.
- Scorching the vegetable leaves prior to frying helps reducing the cooking time in the wok, so that they don't turn out soggy.
- You can throw in some sliced red chilies, if you like a little spicy taste.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |