Wok-Braised Wrapped Heart Mustard

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This venerable dish, described to me by Chinese cooking authority Stephen Wong, need not be confined to Asian meals—but do cook it in a wok to prevent the mass of greens from flipping onto the stove. The bright, bitter stems and resilient leaves fit any meal at which you might serve braised or sautéed broccoli raab, dandelions, or escarole. The ginger doesn’t add an Asian note but merely highlights mustard’s natural nip. Choose heads (or trimmed hearts) with minimal leaves and big fleshy stems for maximum meatiness and juiciness.