I have always loved mustard greens. They are slightly hot, and if cooked quickly have a nice crunch. They are also versatile, and bring something unique to the table. I have cooked them with roast pork, wrapped fish in them, and finely sliced them into salads.
I also love the inclusion of sichuan pepper in this dish, which shows how food and ingredients were traded across the Himalayas. You can also use this recipe for spinach instead of mustard greens.
Enjoy this flavour discovery, and I hope you make some of your own too.
In a large non-stick frying pan, heat the mustard oil over high heat. Add the lovage, mustard and cumin seeds, watching and stirring until they turn dark and start to spit — be careful not to let them turn too dark, or they will become bitter.
Add the dried chillies and fry for 15 seconds, just until they darken.
Stir in the garlic, ginger, turmeric and sichuan peppercorns and stir-fry for a minute or so over low heat.
Add the mustard greens and stir-fry for about 2 minutes. Season with salt, increase the heat to high and cook until the mustard greens are wilted and the excess liquid has evaporated. Do not overcook the greens.
Add the pepper and season with salt to taste. Garnish with the dill and serve.
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