Sauteed Mustard Greens with Oyster Sauce

Cải Tàu Xào Dầu Hau

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Mustard greens are resilient vegetables that don’t fall apart when cooked. These hearty leaves have a hint of bitterness, but the sweetness of the oyster sauce is a nice contrast. This is a beautiful and different side dish to serve at an introductory Vietnamese dinner.


  • tablespoons oil
  • 6 clove garlic, chopped
  • ¼ cup oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 4 cups mustard greens, approximately ½ bunch
  • 2 tablespoons sesame seeds


    1. In a large skillet, heat the oil over medium heat. Add the chopped garlic and sauté for 5 minutes.
    2. Mix together the oyster sauce, fish sauce, and pepper.
    3. Add the mustard greens to the skillet with the oyster sauce mixture and cook for about 5 minutes or until the greens have wilted.
    4. Mix in the sesame seeds and serve hot with steamed rice.