Baby Mustard Greens, 4 Ways (Garlic Stir-Fry, Bean Paste Braise, Sichuan Pickle, and Meatball Soup)
儿菜4种做法（湖北朋友😉） · pan chinese cuisine · Hubei
Baby mustard greens (er cai, known as baosijie) are a variety of Brassica rich in calcium, iron, phosphorus, and vitamins. The author notes they are considered a cooling vegetable in Sichuan cooking, helping cut internal heat and greasiness. They are tender and versatile. The pickle variation is eaten raw; the author advises trying it only when food-safety conditions allow, or rinsing the slices twice with boiled, cooled water and keeping all utensils clean and free of raw water. Preparation methods mirror those for bang cai (another mustard stem variety).
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:Wheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 clove — minced
as needed
salt盐
to taste
0.21 oz
as needed
salt盐
to taste
Chili flakes辣椒面
0.28 oz
hua jiao fen花椒粉
0.11 oz
salt盐
0.63 oz
mSG味精
0.11 oz
as needed
salt盐
as needed
scallion葱花
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Garlic stir-fry: Wash the baby mustard greens, slice them, and blanch in boiling water for 1 minute; remove and set aside. Mince the garlic. Heat a small amount of oil in a pan, add the garlic, and saute over low heat until fragrant. Add the blanched greens and stir-fry for 2 to 3 minutes. Season with salt and serve.
✅ Done when: The greens are done when they are heated through and glossy after 2 to 3 minutes of stir-frying, and the garlic is fragrant but not browned.
Bean paste braise: Wash the baby mustard greens and slice them; set aside. Heat oil in a pan and fry the doubanjiang over low heat until the red oil comes out. Add the greens and stir briefly, then add water to just barely cover them. Cover and let simmer, stirring once halfway through. When most of the liquid has cooked down, turn off the heat, sprinkle with a little salt (skip it if you prefer less salt), and serve.
✅ Done when: The dish is done when the braising liquid has mostly evaporated and only a small amount of moisture remains in the pan.
Spicy Sichuan pickle (takes 2 days): Wash the baby mustard greens and slice them very thin. Place the slices in a container, salt them, and refrigerate. The next day, squeeze out the water. In a mixing bowl, combine the chili powder, ground Sichuan pepper, salt (adjust to how salty the greens are), and MSG, add the greens, and toss until evenly coated. Because this is eaten raw, the author recommends trying it after current public-health concerns pass, or rinsing the sliced greens twice in boiled, cooled water, keeping all utensils clean and free of raw water. Served with congee, rice, or steamed buns.
✅ Done when: The pickle is done when the greens have released their water overnight, are squeezed dry, and every slice is evenly coated with the spice mix.
Meatball soup: Wash the baby mustard greens and cut them into small roll-cut chunks. Pour drinking water into a soup pot and bring it to a boil on the stove. Meanwhile, put the ground pork in a bowl with sweet potato starch, a little oil (to bind the meat), and a pinch of salt. Stir vigorously in one direction until the seasonings are absorbed and the mixture turns sticky. When the water boils, add the greens and cook for 3 minutes. Over low heat, shape pork meatballs by hand and drop them in; cook until set, then raise to high heat and cook 3 more minutes. Season with salt, garnish with chopped scallions, and serve.
✅ Done when: The soup is done when the meatballs hold their shape after setting over low heat and are cooked through after 3 minutes at high heat, and the greens are tender after 3 minutes of boiling.