Enjoy the savory tastes of Pickled Mustard Greens stir fried with eggs in this easy and amazing side dish recipe. Bursting with tangy, delicious goodness, this dish offers a symphony of flavors and textures that will excite your taste buds and leave you wanting more!
This dish was inspired by my Ampalaya Guisado (Sautéed Bitter Melon) recipe on this site and pairs well with rice recipes like steamed rice, fried rice and garlic fried rice.
This Pickled Mustard Greens recipe draws inspiration from Asia's rich culinary traditions, where pickled vegetables are often used to add depth and complexity to dishes. Typically paired with pork or chicken, we’ve made it vegetarian by adding eggs! The mustard greens, with their unique tangy flavor, are first pickled in brine with a touch of vinegar to bring out their natural sourness.
Once pickled, the greens—both leaves and stems—are sautéed with eggs to create a delicious combination of textures and flavors. If you have leftover pickled greens, simply store them in a jar with a tight lid and keep them in the fridge for future use. This recipe brings a fresh twist to traditional comfort food, perfect for adding richness to soups or other dishes that require a savory kick. Whether you find them at Asian grocery stores or make your own, these pickled greens are sure to impress with their brilliant colors and bold flavors.
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Health Benefits of Mustard Greens
- Promote heart health.
- Loaded with antioxidants.
- Rich source of vitamins and minerals.
- Rich in fiber that supports healthy digestion.
- Packed with anti-inflammatory and anti-cancer properties.
Ingredients
Listed below are all the simple and healthy ingredients you will need:
- mustard greens
- vegetable oil
- garlic cloves
- red onions
- tomatoes
- eggs
- salt
- ground black pepper
See the recipe card for quantities.
Instructions
Gather the ingredients for this sautéed pickled mustard greens with eggs recipe. Once the ingredients are all ready, let’s begin!
Add oil to a heated skillet over medium heat.
Sauté minced garlic and sliced red onions for a minute.
Add the chopped pickled mustard greens and chopped tomatoes, and sauté for another 2 minutes.
Pour in the beaten eggs and stir well. Then, cook until the eggs are cooked through.
Season with salt and ground black pepper.
Transfer to a serving plate and serve immediately.
Hint: Check if the flavors are balanced by adjusting the amount of seasoning and acidity from the pickled mustard greens. Start by tasting the pickled greens before cooking and adjusting the amount based on their intensity. If they're particularly tangy or salty, use less and add a touch of sweetness, like a pinch of sugar or a splash of honey.
Substitutions
- Pickled Mustard Greens: instead of pickled mustard greens, you can use pickled turnip greens, pickled radish greens, or pickled cabbage.
- Egg: use either scrambled tofu, quorn eggs, egg whites only for a lower cholesterol option, or small pieces of any meat of your choice
- Vegetable Oil: you can replace vegetable oil with olive oil or sesame oil in this recipe
- Garlic: feel free to use garlic powder for minced garlic
Variations
- Spicy Kick: To add some spice, sauté the greens and eggs with red chili peppers
- Soy Sauce Twist: Drizzle a little soy sauce over the final dish to add an extra depth of umami flavor that balances the tangy mustard greens.
- Creamy Addition: Before cooking the beaten eggs with the pickled mustard greens, add a dollop of cream or coconut milk.
- Rice Accompaniment: Serve the sautéed pickled mustard greens and eggs over steaming rice or alongside rice noodles for a more hearty meal.
- Veggie Medley: In addition to the pickled mustard greens, try adding chopped bell peppers, sliced mushrooms, broccoli florets, or thinly sliced carrots.
Equipment
I used a skillet in this sauteed pickled mustard greens with egg recipe for easy cooking. Feel free to use any pan or wok available in your kitchen that is good for stir-fry.
Storage
- Refrigeration: Let the dish cool completely before storing it in an airtight container. Keep it refrigerated for up to 2–3 days.
- Freezing: While it is best served fresh, leftovers can be frozen for later use. Place the cooled dish in a freezer-safe container, giving it enough room for expansion, and seal tightly. Freeze for up to 1–2 months.
- Reheating: When ready to eat, defrost frozen portions in the refrigerator overnight, if applicable. Reheat the dish in a skillet over medium heat until thoroughly cooked, stirring periodically to ensure even cooking. Individual servings can also be microwaved on microwave-safe plates for 30-second intervals until they are warmed to your satisfaction.
- Quality Check: Before consuming refrigerated or thawed leftovers, look for indications of spoilage, such as an unusual odor, texture, or appearance. If in doubt, discard them to avoid foodborne illness.
Top Tip
Make sure your skillet is hot before adding the ingredients. Preheating it helps the greens and eggs cook quickly, preserving their flavors and textures while keeping them from becoming soggy. Avoid overcrowding the pan, since this might result in uneven cooking and steaming rather than sautéing.
Frequently Asked Questions
Yes, mustard greens are high in micronutrients and have several health benefits, including immune system support and the potential to prevent cancer.
Yes, but depending on your spicy taste tolerance. Cooking reduces the spiciness, making it more enjoyable for more people.
Mustard greens can be easily added to your diet. They can be eaten fresh, steamed, or stir-fried.
Yes, there is a difference if you use Chinese mustard greens (also known as gai choy) in the recipe. Chinese mustard greens tend to be milder and slightly sweeter compared to the more tangy and pungent flavor of traditional mustard greens.
Looking for other recipes like this? Try these Poqui Poqui, Broccoli and Tofu in Spicy Almond Sauce, and Stir Fry Cabbage recipes in the comfort of your own kitchen!
Stir Fry Pickled Mustard Greens Recipe
Ingredients
- 1 cup pickled mustard greens chopped
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- ½ cup red onions sliced
- ¼ cup chopped tomatoes
- 2 large eggs beaten
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add oil to a heated skillet over medium heat.
- Sauté minced garlic and sliced red onions for a minute.
- Add the chopped pickled mustard greens and chopped tomatoes.
- Sauté for another 2 minutes.
- Pour the beaten eggs and stir well.
- Cook until the eggs are cooked through.
- Season with salt and ground black pepper.
- Transfer to a serving plate and serve immediately.
Notes
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