Suan cai, Chinese pickled mustard greens, brings a sour crunch to this weeknight stir fry that regular cabbage just can't match. Twenty minutes and it's on the table. For another fast fermented-forward dinner, try koji marinated grilled chicken.
Ingredients
- 2 cups pickled mustard greens (suan cai), rinsed and chopped
- 2 tbsp neutral oil
- 3 dried red chilies
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 lb ground pork or crumbled firm tofu
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 scallions, sliced
- Steamed rice, for serving
Instructions
- Heat oil in a wok over high heat until shimmering.
- Add dried chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
- Add ground pork or tofu and break it up, cooking until browned, about 3 minutes.
- Add the pickled mustard greens and stir-fry for 3 to 4 minutes.
- Splash in the Shaoxing wine, then season with sugar and white pepper.
- Toss in the scallions, cook 1 more minute, and serve hot over rice.
Nutrition Facts (per serving)
| Calories | 260 |
| Total fat | 17g |
| Total carbohydrates | 8g |
| Dietary fiber | 3g |
| Protein | 18g |
| Sodium | 680mg |
Why This Is Good for Your Gut
Suan cai is fermented with Lactobacillus and Pediococcus strains that survive brief high-heat cooking in surprising numbers when added toward the end, and the mustard greens themselves carry glucosinolates that gut bacteria convert into isothiocyanates linked to a healthier intestinal lining. If ground pork isn't your thing, the same fast, protein-forward formula works in yogurt marinated baked salmon or yogurt marinated grilled chicken skewers.
Sour, spicy, done before the rice cooker beeps.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
