Chinese Mustard Cabbage Recipe


Chinese Mustard Cabbage

I was at the Pinnacle Peak Farmer’s Market and Crooked Sky Farms usually has something interesting to try. I saw these really BIG Greens. I had no idea on what they were but I thought I’d try them. I asked the man at Crooked Skys what kind of green it was and not for all the money in the world can’t I remember the name of this vegetable but is is some sort of Chinese Cabbage. In studying pictures of Chinese Greens this one most resembled one of about 50 kinds of Chinese Mustard Greens. The most popular way to use Chinese Mustard Greens is to pickle and jar them. The second most popular way to to stir fry them simply with a Thai Chili little oil and some Garlic…..but it was suggested at to blanch the vegetable first. I prepared the cabbage similar to what and how did but I added a few extra ingredients for my taste. ┬áIn my research I don’t recall where I read this but someone suggested adding half a teaspoon of baking soda when you blanch the greens for when the stems are thick. So I prepared the vegetable and in the end this once bitter tasting green now taste very similar to spinach. I do note you might have to cut back on the Thai Chili peppers, garlic and sesame oil if your green is smaller than mine or for your taste.

Ingredients for about 6 servings

1 Chinese Mustard Cabbage (a really big one) – all cleaned up and chopped up like in pictures below. Put the pieces with wide stems in a separate bowl.

a few drops oil (this is for blanching. I used canola)

1/2 teaspoon salt (for blanching)

1/2 teaspoon baking soda (for blanching)

5 garlic cloves – chopped fine – or to taste

3 Thai Chili peppers – chopped fine – or to taste

1 Tablespoon canola oil

2 teaspoons sesame oil – or to taste

fresh ground black pepper to taste

fresh ground sea salt to taste


Put a pot of water on to boil with the few drops of oil, 1/2 teaspoon salt and a 1/2 teaspoon baking soda.

Chinese Mustard Green

REMEMBER Wide Stems in a separate bowl!

Dogs are very interested…could be because I just browned up some chicken to go with the greens and rice.

The wide stems need to boil 10 seconds. Take them out with a strainer or a wide slotted spoon and place in a bowl of ice bath. Mostly ice a little cold water.

The leafier parts only need 2-3 seconds. You will notice that the water left in the pot smells very unpleasant. You just removed this taste from the greens. Then take the greens out and they get the ice bath too.

Then put all the greens in a colander to drain.

Get your wok hot on high heat and add the Tablespoon of canola oil and the chopped garlic and Thai Chili peppers.

then stir in the greens.

season with salt, pepper and sesame oil. Mix well and serve.

Chinese Mustard Cabbage

They taste great and are suppose to be very healthy for you! A special Thanks to for directions on how to work with this type of green and another special thanks to Crooked Skys Farms for offering such great produce at The Pinnacle Peak Farmers Market too!

The Forking Truth



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