CHINESE MUSTARD GREEN RECIPE
Steps:
- Bring a large pot of water to boil. In the meantime, dice Chinese mustard greens to roughly about 1-inch sections. Rinse well. If the mustard green comes with leafy parts, separate the stems and the leaves. Prepare garlic and ginger. Set aside ready to use.
- Hot water blanch the stems with a pinch of salt for about 30 seconds. If the mustard greens come with leaves, blanch for 10 seconds. Plunge them in cold water to stop cooking. Set aside and drain well.
- In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies with a pinch of salt over medium-heat for 20 seconds.
- Add blanched Chinese mustard greens and the remaining ½ tbsp cooking oil. Quickly toss and saute for 30 seconds. Season with salt to taste. The texture of the greens should be crunchy and in vibrant green color.
- Off heat, drizzle with sesame oil, if using. Serve warm or cold.
Nutrition Facts : ServingSize 1 serving, Calories 115 kcal, Carbohydrate 6 g, Protein 5 g, Fat 8 g, Sodium 34 mg, Fiber 5 g, Sugar 2 g
CHINESE PICKLED MUSTARD GREENS (HAAM CHOY)
Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. This is our 101-year-old grandmother's recipe!
Provided by Bill
Categories Vegetables
Time P10DT1h45m
Number Of Ingredients 8
Steps:
- Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
- In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
- Place the mustard greens into the simmering water 1 or 2 at a time, so they're completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
- Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
- Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved.
- Place into a non-reactive bowl-stainless steel, enamel, ceramic, or glass work-and pour the ginger-infused blanching liquid over the vegetables. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper.
- Disinfect the jar by first washing it thoroughly. Wash your hands, and rinse the jar with boiling water. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds.
- Squeeze the vegetables tightly. This removes spaces where air bubbles can form, and also makes them more compact. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Reserve the brine, as you will be adding it to the jar momentarily.
- Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar.
- Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Check for air pockets that may be trapped near the bottom of the jar. Use a chopstick to move the mustard greens around to release any air bubbles. You can also cap the jar and move it around to coax air bubbles up to the top. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid.
- Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Screw the top on over the plastic wrap to create an airtight fit.
- Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green.
- After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days.
Nutrition Facts : Calories 40 kcal, Carbohydrate 7 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 987 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG)
Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红) which you can find at your local Chinese supermarket.
Provided by Judy
Categories Vegetables
Time 18m
Number Of Ingredients 8
Steps:
- Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
- Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
- Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!
Nutrition Facts : Calories 121 kcal, Carbohydrate 6 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 215 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SESAME MUSTARD GREENS
Asian-inspired mustard greens, a delicious and nutritious way to eat greens!
Provided by mieshka
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
- Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 10.6 g, Fat 7.5 g, Fiber 6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 118.4 mg, Sugar 0.6 g
QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It's a quick, healthy weeknight dinner packed with flavor. Try it tonight.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
- Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
- Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 1 gram, TransFat 0 grams
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Mustard greens are a popular leafy green vegetable that is used in many Asian-inspired dishes. It is known for its slightly bitter and peppery taste, making it a perfect addition to any savory dish. The versatility of mustard greens is what makes it a favorite among many chefs and home cooks.
Why Asian-inspired dishes?
Asian-inspired dishes are known for their complex flavors and unique combinations of ingredients. Mustard greens complement these dishes perfectly with their slightly bitter taste and crisp texture. The use of mustard greens in Asian-inspired dishes adds depth to the flavors and makes the dish more interesting.
Mustard Green Soup
- Ingredients: chicken or vegetable broth, mustard greens, onion, garlic, ginger, soy sauce
- Instructions: In a pot, sauté onion, garlic, and ginger until fragrant. Add broth and bring to a boil. Add chopped mustard greens and let simmer until the greens are cooked. Season with soy sauce to taste.
Mustard Green Stir-fry
- Ingredients: mustard greens, garlic, ginger, soy sauce, sesame oil, sliced beef or tofu
- Instructions: In a pan, sauté garlic and ginger until fragrant. Add sliced beef or tofu and cook until browned. Add chopped mustard greens and a small amount of water if needed. Add soy sauce and sesame oil to taste.
Mustard Green Salad
- Ingredients: mustard greens, red onion, cherry tomatoes, cucumber, orange segments, roasted peanuts, fish sauce dressing
- Instructions: In a bowl, mix chopped mustard greens, red onion, cherry tomatoes, and cucumber together. Top with orange segments and roasted peanuts. Drizzle fish sauce dressing over the salad and toss.
Mustard Green Spring Rolls
- Ingredients: rice paper, mustard greens, vermicelli noodles, carrot, cucumber, shrimp, soy sauce dipping sauce
- Instructions: Soak rice paper in warm water until soft. Arrange chopped mustard greens, vermicelli noodles, carrot, cucumber, and shrimp on the rice paper. Roll up the rice paper and cut into bite-size pieces. Serve with soy sauce dipping sauce.
Mustard Green Kimchi
- Ingredients: mustard greens, garlic, ginger, red pepper flakes, fish sauce
- Instructions: Chop mustard greens into bite-size pieces. Mix garlic, ginger, red pepper flakes, and fish sauce together in a bowl. Add the mustard greens to the bowl and toss until the greens are coated with the mixture. Let sit for several hours for the flavors to develop.
Conclusion
Mustard greens are a versatile leafy green vegetable that can be used in many Asian-inspired dishes. Whether you're looking for a quick and easy recipe or something more complex, mustard greens can add unique flavors to any dish. Try experimenting with different combinations of ingredients to find your perfect Asian-inspired mustard greens recipe.