Stir-fried mustard green with bean sprouts

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

Today happens to fall on a “vegetarian” day. Buddhists in Vietnam “fast”, go vegetarian, twice a month – on the 1st and 15th of the lunar calendar. On these days, it seems like the number of street vendors double and most of the offerings are vegetarian.

I ate this dish alot while growing up. It’s a very simple dish that you could bulk up with ground meat or tofu.


  • 1/2 package of pickled mustard green
  • 200g bean sprouts, washed
  • salt and pepper to taste
  • 1 teaspoon oil
  • 1 clove garlic, peeled and pressed


Step 1

Cut the mustard green in half and squeeze out excess water. Slice thinly.

Step 2

Heat the oil in a wok on high heat.

Step 3

When the oil is smoking, add the mustard green and garlic and saute for a few minutes until the mustard green is softened to your liking.

Step 4

Add the bean sprouts and cook until they are wilted, stirring constantly.

Step 5

Season with salt and pepper if needed.

Step 6

Serve with steamed rice.

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