Description

My personal connection with the dish: 

I remember I didn't enjoy Chinese mustard greens when I was younger because of its distinct bitter taste. However, once I entered high school, my taste preferences changed and I started to appreciate the crunch and fragrance of the vegetable. Plus, I find the deep green color of the vegetable to be really beautiful. The high moisture content, especially near the stems, is another nice touch to this vegetable. I grew up hearing that bitter vegetables tend to be healthier to consume, so I always considered Chinese mustard greens to be highly ranked in terms of nutrition even though I'm not sure if this is actually true. Regardless, I always tend to feel good about eating Chinese mustard greens because I associate bitterness = healthier. 

There are many ways to cook Chinese mustard greens, but salting and then stir frying it is one of my favorite ways to cook it. The salt does two things: 1. Extracts moisture to make it extra crunchy. 2. Seasons and brings out the sweetness of the vegetable. The salt can also preserve it so that you can store it for a bit longer.