Chinese Chao Cai: Stir-Fried Pickled Mustard Greens

Name: Chinese Chao Cai: Stir-Fried Pickled Mustard Greens
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 2 lbs (900 g) fresh mustard greens (gai cai), stems and leaves, rinsed thoroughly, left whole or halved if large; 3 tablespoons (54 g) kosher salt; 1 cup (240 ml) filtered or boiled water, cooled; 1 tablespoon (8 g) Sichuan peppercorns; 4 whole (12 g) dried red chilies (such as guajillo or arbor), seeded if you prefer less heat, left whole for more; 4 cloves (20 g) garlic cloves, thinly sliced; 1 tablespoon (12 g) fresh ginger root, peeled and julienned; 3 tablespoons (45 ml) neutral vegetable oil (peanut or canola); 2 teaspoons (10 ml) toasted sesame oil; ½ teaspoon (2 g) sugar or honey (optional)

From the MyKitchenBank Kitchen

A vibrant Sichuan-style stir-fry of fermented mustard greens with Sichuan peppercorns, dried chilies, and sesame oil. The greens are pickled in a salt brine until tangy, then quickly stir-fried with aromatics and spices for a numbing, complex side dish. Serve warm or at room temperature alongside rice or noodles. This is a traditional condiment and side that brings bold flavor to any meal.

Prep: 25 min
Cook: 8 min
Wait: 7 hr 12 min
Total: 7 hr 45 min
Makes: 4 servings (about 1½ cups)

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Ingredients

4 servings

For the ferment
2 lbs (900 g) fresh mustard greens (gai cai), stems and leaves, rinsed thoroughly, left whole or halved if large
3 tablespoons (54 g) kosher salt
1 cup (240 ml) filtered or boiled water, cooled
For stir-frying
1 tablespoon (8 g) Sichuan peppercorns
4 whole (12 g) dried red chilies (such as guajillo or arbor), seeded if you prefer less heat, left whole for more
4 cloves (20 g) garlic cloves, thinly sliced
1 tablespoon (12 g) fresh ginger root, peeled and julienned
3 tablespoons (45 ml) neutral vegetable oil (peanut or canola)
2 teaspoons (10 ml) toasted sesame oil
½ teaspoon (2 g) sugar or honey (optional)

Equipment (5)

1 clean glass jar (1 quart / 1 liter capacity)
1 weight or small plate to keep greens submerged
1 wok or large skillet (12–14 inches / 30–35 cm)
1 wooden spoon or spatula
1 small dry skillet for toasting peppercorns (optional)

Steps

Before you start

Plan ahead: mustard greens need 7–10 days to ferment in salt brine before cooking
Have a clean glass jar ready for fermentation
Toast Sichuan peppercorns lightly in a dry pan to release their fragrant oils (optional but recommended)

1
Prepare and salt the greens
- Rinse the mustard greens thoroughly under cool running water, removing any dirt.
- Pat dry with paper towels—excess moisture can dilute the brine.
- Cut the greens in half if they're very large.
- In a clean 1-quart glass jar, layer the mustard greens, sprinkling about 3 tablespoons (54 g) of kosher salt evenly between layers.
- Pack the jar firmly so the greens are compressed.
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Tip: Don't rinse salt off the greens; the salt is essential for fermentation. Keep everything very clean to prevent unwanted mold.
2
Add brine and weigh down
- Pour 1 cup (240 ml) of cooled filtered or boiled water over the salted greens.
- The liquid should cover them completely.
- Place a clean weight (a small plate, glass, or fermentation weight) on top to keep the greens submerged beneath the brine.
- Cover the jar loosely with cheesecloth or a towel (not a tight lid, as fermentation produces gases).
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Tip: Any greens exposed to air can develop mold. Keep the weight in place throughout fermentation.
3
Ferment at room temperature
- Leave the jar at room temperature (68–72°F / 20–22°C) for 7–10 days.
- After 2–3 days, you'll notice bubbling and a sour aroma developing—this is normal.
- The brine may turn cloudy, which is also normal.
- By day 7, the greens should taste pleasantly tangy and salty with a slightly funky fermented aroma.
- Taste a small piece after day 7; if you prefer them more fermented, leave for up to 10 days.
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Ready when: Greens taste tangy and pleasantly fermented; brine may be cloudy but smells pungent, not foul
Tip: If white mold appears on the surface, skim it off and ensure the weight keeps greens submerged. Brown or black mold means discard the batch.
4
Drain and rinse the fermented greens
- Once fermented to your taste, drain the greens in a colander, reserving the brine for another use (it's delicious in dressings or added to soups).
- Rinse the greens under cool water briefly to remove excess salt and sediment.
- Squeeze gently to remove excess water.
- Chop the greens into 1–2 inch pieces.
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Tip: A quick rinse removes surface salt but preserves the fermented flavor. Don't over-rinse or soak, or you'll lose the tangy taste.
5
Toast the Sichuan peppercorns (optional)
- Heat a small dry skillet over medium heat for 1 minute.
- Add 1 tablespoon (8 g) of Sichuan peppercorns and toast for 1–2 minutes, shaking the pan often, until fragrant and slightly darkened.
- Transfer to a plate to cool.
- Once cooled, lightly crush with the side of a knife or in a mortar and pestle—you want some texture, not a fine powder.
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Ready when: Peppercorns are fragrant and slightly darker; you smell a citrusy, numbing aroma
Tip: Toasting releases the numbing compounds and floral notes. Skip this step if using freshly toasted peppercorns from a quality supplier.
6
Heat oil and fry aromatics
- Place a wok or large skillet over high heat for 1 minute.
- Add 3 tablespoons (45 ml) of neutral oil and heat until a thin shimmer appears (about 1 minute more).
- Add the 4 dried red chilies and toast them in the hot oil for 30 seconds, stirring constantly, until they darken slightly and release their aroma.
- Add the sliced garlic and julienned ginger, and stir-fry for 1 minute until fragrant and just beginning to brown at the edges.
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Ready when: Garlic and ginger are golden and fragrant; chilies have darkened and smell spicy
Tip: Work quickly to avoid burning the aromatics. If the pan is too cool, the flavors won't bloom; if too hot, they'll burn and taste bitter.
7
Stir-fry the greens
- Add the drained fermented mustard greens (about 1½ cups / 300 g) to the wok and stir continuously for 2–3 minutes over high heat.
- The greens will release a little moisture and begin to wilt slightly.
- They should remain firm and bright with some char on the edges.
- Add the toasted and crushed Sichuan peppercorns and toss well to distribute.
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Ready when: Greens are heated through, slightly wilted, with a few charred edges; color remains vibrant
Tip: Keep the heat high to develop light char and prevent the greens from becoming soggy. Don't overcrowd the pan; work in batches if needed.
8
Finish with sesame oil and optional sweetness
- Remove the wok from heat.
- Drizzle 2 teaspoons (10 ml) of toasted sesame oil over the greens and toss gently to coat.
- If desired, add 0.5 teaspoon (2 g) of sugar or honey to balance the salt and sourness and enhance the savory depth.
- Taste and adjust—you should taste salt, sourness, the numbing tingle of Sichuan peppercorn, heat from the chilies, and the fragrance of sesame oil.
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Tip: Add sesame oil off the heat to preserve its delicate nutty aroma. A tiny pinch of sugar is traditional—it doesn't make the dish sweet, just rounds out the flavors.
9
Serve
- Transfer the chao cai to a serving bowl.
- It can be served warm, at room temperature, or even cold from the refrigerator.
- Serve as a side dish alongside steamed rice, noodles, or congee.
- A small portion (2–3 tablespoons) goes a long way due to the bold flavors.
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Tip: This dish is a condiment-style side, not a vegetable course. A little feeds many people—the strong fermented, numbing, and spicy flavors are meant to enhance rice and other dishes.

Good to know

Tips

Fermentation timing varies with temperature: warmer kitchens (70–75°F) ferment faster (5–7 days); cooler ones (65°F) take 9–10 days. Taste at day 7 and decide if you want more funk and sourness.
The Sichuan peppercorn's numbing sensation (má) builds as you eat; you may not notice it at first. This is normal—it's a tingling, mouth-coating sensation, not a burning heat.
Reserve the fermentation brine—it's a traditional condiment in its own right. Add a spoonful to rice, noodle broths, or vinaigrettes for instant umami and complexity.
This dish is often served in small portions alongside rice and braised meats or tofu. Its bold fermented and spiced character is meant to enhance other foods, not stand alone as a main.

Make ahead

You can ferment the mustard greens up to 2 weeks in advance and store them in the brine in the refrigerator. The stir-fried chao cai can be made up to 2 days ahead; reheat gently in a wok or skillet with a splash of oil, or serve at room temperature.

Storage & reheating

Room temperature: up to 8 hours in an airtight container. Refrigerator: up to 5 days in an airtight container; reheat in a wok or skillet with a splash of sesame oil over medium heat for 2–3 minutes. Freezer: not recommended, as the texture becomes mushy upon thawing. Fermented greens in brine (before cooking) keep in the refrigerator for up to 3 weeks and in the freezer for several months.

Substitutions

Sichuan peppercorns → Black peppercorns or white peppercorns. You'll lose the signature numbing (má) sensation, but the dish will still be delicious with a simple peppery heat. Use the same quantity.
dried red chilies (such as guajillo or arbor) → Fresh red chilies, thinly sliced, or chili flakes. Use 2–3 fresh chilies (halved and seeded) or 1 teaspoon of chili flakes. Fresh chilies will taste brighter; flakes give a hotter, more uniform heat.
fresh mustard greens (gai cai), stems and leaves → Chinese broccoli (gai lan) or bok choy. These won't ferment as well (they're less sturdy), but you can salt them lightly and skip fermentation, then stir-fry with the same aromatics for a similar dish.
neutral vegetable oil (peanut or canola) → Peanut oil or sesame oil. Peanut oil has a higher smoke point and mild flavor; sesame oil will make the dish richer and more aromatic but can overpower if you use the full 3 tablespoons.