Ingredients:
-1lb fresh mustard greens
-1 2” piece of ginger
-1/3 tsp salt
-pinch of sugar
-1 tsp oil
-1 clove of garlic
What to Do:
Wash and cut greens into small bite size pieces. Mince garlic, peel and julienne ginger. Fry garlic and ginger in oil until fragrant, add greens, salt and sugar. Stir fry over high heat until greens are wilted but still holds a crunchy texture.
Did you ever try dunking the veggies in boiling water for a few seconds first before stir-frying? Tried & true, this method allows veggies to
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- cellulose on outside of veggie is cooked while inside stays crunchy
- the likeihood to overcook them is reduced & veggies cook EVENLY, some heat sources don't distribute heat proportionately
The method you're talking about is called blanching. Personally I prefer not to blanch unless the veggie is "hard" (like carrots or gai lan). The purpose of stirfrying is to cook the food fast over high heat and constantly moving the food around, so that the end result is that the food doesn't become over cook and mussy in texture. With that said, when you blanch delicate veggies like the mustard greens in the recipe above the result of the blanching is that the veggie will become "cooked" as it would be at the end of the stirfry.....so if you stir fry after blanching the end result of the dish will be less than desirable.
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