Last Updated on January 21, 2021 by Simon Fan
In the diverse mustard family, Shuidong mustard stands out for its look and taste.
Named after Shuidong Town in Guangdong Province where it was first developed, Shuidong mustard (水东芥菜) is unmistakable with its large, curved stalks forming a semi-enclosed head. The stalks of Shuidong mustard are the main draw of this lovely vegetable because of their incredibly crisp, tender texture and mildly mustardy, sweet taste. Its green leaves, nonetheless, are delicious too.
The best way to cook Shuidong mustard is to stir-fry it briefly to preserve the wonderful crispness of the stalks, as shown in the recipe below where its refreshing mustardy aroma works beautifully with bacon and garlic. Of course, the dish will still taste great if you omit the bacon for a meatless version.
At Chinese grocery stores, Shuidong mustard is often labeled simply as mustard green or gai choy (the Cantonese name for mustard green). Oftentimes, part or most of the leaves are already trimmed, as most people are after the stalks. I prefer buying from vendors that keep the leaves intact, because I like the nice contrast they add when stir-fried with the stalks.
Stir-fried Shuidong mustard with bacon and garlic
Serves 2
Ingredients
1 medium head of Shuidong mustard (水东芥菜), about 12 oz (400 g)
Sauce
2 teaspoons oyster sauce
2 teaspoons water
1 teaspoon soy sauce
¼ teaspoon sugar
⅛ teaspoon freshly ground white pepper
1 tablespoon vegetable oil
2 oz (60 g) sliced bacon, cut crosswise into ½-inch-wide (1.3 cm) strips
3 to 4 garlic cloves, cut into small dice
Directions
- Cut the large outer stalks and leaves in half lengthwise, then cut each half crosswise diagonally into about 1-inch (2.5 cm) pieces. Cut the inner stalks and leaves into bite-size pieces. Discard the tough end of the core and thinly slice its tender part. Keep the leaves separate from the stalk and core pieces.
- In a small bowl, combine the ingredients for the sauce. Place a wok or skillet over medium-low heat until hot, then swirl in the oil. When the oil starts to shimmer, add the bacon and fry until it has rendered some fat and turned crispy, about 3 minutes. Transfer the bacon to a plate and keep the oil in the wok.
- Add the garlic to the wok and stir-fry until fragrant, about 15 seconds. Add the sliced stalks and core, turn up the heat, and stir-fry for 1 minute. Next, add the leaves and stir-fry until just wilted, about 30 seconds. Splash in the sauce and toss to coat for 30 seconds. Serve right away.
