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a scoop of stir fried pickled mustard greens on a sliver spoon

Pickled Mustard Greens Stir fry

Savory, sweet and a little spicy Chinese pickled mustard greens side dish is great to go with noodles. This homemade pickled mustard green stir fry recipe has step by step instructions and a video.
Course Side Dish
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Calories 39kcal
Author Tracy O.



  • Soak 2 pieces of suan cai in water for 2-3 minutes. The soaking time depends on the brands and how salty and sour the suan cai is. If it is store bought suan cai, I normally soak it for 10-15 minutes. My homemade pickled mustard greens recipe, I just soak for around 2-3 minutes. 
  • Mince 3 cloves of garlic.
  • Cut 3 chili peppers. (You can use less chili peppers, depending on how spicy you want. Also, if you use Thai chili pepper, I recommend only use 1.)
  • Then, drain and squeeze the suan cai. Cut or dice the pickled mustard greens. 
  • Pour 1 tablespoon of vegetable oil into a pan, turn on fire to medium.  Add the minced garlic and cut chili peppers. Stir fry them a little bit. 
  • Next, add the cut suan cai and 2 tablespoons of sugar (Can use less sugar, depends on your taste). Stir fry them a little bit. 



Cooking tips for how to make suan cai stir fry: 

  • Soak or wash the suan cai. If you purchase suan cai from a store or market, normally I will soak it for 10-15 minutes before using it because they are very sour and salty. 
  • This time I used my homemade pickled mustard greens, so I just soak it for 2-3 minutes. 
  • Stir fry garlic and chili peppers, then add suan cai and sugar.


Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg