Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce)

Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce)

This tender Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) is made even more tasty with crab meat. Delicious served with a bowl of steamed rice.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Vegetables
Cuisine: Chinese
Servings: 4
Author: Linda Ooi


  • lbs Chinese mustard greens (675g)
  • 2 tbsp vegetable oil
  • 2 cloves garlic (minced)
  • 3 oz lump crab meat or imitation crab meat (85g)
  • 1 tbsp soy sauce
  • 2 tsp corn starch mix with ½ tsp salt and ½ cup (120ml) water
  • 1 large egg (lightly beaten)
  • 1 tsp sesame oil


  • Wash and drain Chinese mustard greens thoroughly. Trim ½ inch off the end of the stalks. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
  • Bring a large pot of water to boil. Scald stems for about a minute. Remove and drain with a metal strainer. Scald the leaves for a shorter period of time. Remove and drain as soon as they turn a bright green color. Press out as much water as possible from the vegetables.
  • Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Add imitation crab meat and fry for 1 to 2 minutes.
  • Now, add the scalded mustard greens and soy sauce. Stir fry for another 1 to 2 minutes.
  • Pour in cornstarch mixture followed by lightly beaten egg. Stir for another 1 to 2 minutes. Corn starch mixture and egg will thicken. If it appears to be too dry, add just a little bit of water. Stir to combine. Turn off heat.
  • Drizzle sesame oil over vegetables. Remove and serve immediately.
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