Gingery, Juicy Sweet-Sour Bamboo Mustard

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

For a lively change-of-pace vegetable that’s nothing fancy—but hardly everyday—toss together these ingredients and simmer until the mustard loses its crunch. The sweet-tart mélange makes a good sauce and vegetable for broiled or pan fried meat or seafood. Don’t rush the cooking by raising the heat, or the mustard will not cook through.


  • 1½ to 1¾ pounds bamboo mustard
  • ½ pound ripe tomatoes, coarse-chopped (peeled or not, to taste)
  • tablespoons minced ginger
  • ¼ cup raisins (dark or golden)
  • 1 to 2 tablespoons brown sugar
  • tablespoons mild vegetable oil
  • ½ teaspoon kosher salt
  • 1 small garlic clove, minced
  • 1 teaspoon cornstarch
  • 1 tablespoon distilled white vinegar


    1. Pull apart mustard bunches by separating stems. Rinse thoroughly in several changes of water. Line up stalks. Trim bases as needed, then cut mustard crosswise into 1- to 1½-inch pieces.
    2. Combine mustard with tomatoes, 1 tablespoon ginger, raisins, 1 tablespoon brown sugar, oil, and salt in a deep wide non-aluminum skillet or sauté pan. Stir over high heat until greens are wilted.
    3. Reduce heat to moderately low. Stir often until stalks are tender, roughly 10 minutes. Taste and add sugar if needed. Add garlic and raise heat to moderate. Continue cooking until little liquid remains, another minute or two.
    4. Blend cornstarch, vinegar, and remaining ½ tablespoon ginger. Stirring constantly, add to pan and return to a boil. Serve at once.