https://www.bonappetit.com/recipe/spicy-pork-mustard-green-soup Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. will change the nutritional information in any recipe. Screw the top on over the plastic wrap to create an airtight fit. With my aunt Katrina and cousin Cathy’s help, we have succeeded in documenting a treasured family recipe, and in future, many other recipes that feature these pickled mustard greens. Want to serve leafy greens like a top chef? Specializes in all things traditional Cantonese and American Chinese takeout. This certainly bought back memories. Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan. Use a chopstick to move the mustard greens around to release any air bubbles. Between our CSA box and the farmer’s market, we’ve been enjoying a lot of fresh kale, cabbage, broccoli and romaine lettuces for the last two weeks. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. 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. The marinade in this dish is really excellent. I didn't seed the chile pepper just added it seeds and all to give it some heat. Wash your hands, and rinse the jar with boiling water. Cook’s Tips on Making Chinese Greens. Learn how your comment data is processed. In short, about 10 days. Looking for more authentic recipes? You can also cap the jar and move it around to coax air bubbles up to the top. There are many different types of mustard greens available, but it’s important to choose the correct type to make this recipe. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. You’ll see Chinese pickled mustard greens in a variety of Cantonese stir-fried dishes. ; Use garlic oil – I use a lot of garlic oil in my Chinese recipes… Why Use It: … In a large nonstick skillet, heat 1 Tbsp. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Enjoy my grandmother’s traditional haam choy recipe! Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. They also add sulfites to prevent mold growth, though we won’t be using preservatives in our homemade version! In addition to the ingredients (mustard greens, ginger, salt, sugar, and white vinegar), you’ll need a ½ gallon tempered glass jar that you can thoroughly clean and disinfect. The mustard green stalks and stems are arguably tastier than the tender leaves, with a crunchier texture and more flavor absorption. Wonderful recipe! Like some other reviewers, I used flank steak, slice in long strips. 2 pounds kale, turnips or mustard greens or a mixture, trimmed and washed. Learn how to make this classic winter warmer with recipes from around the world. Saag paneer is my favorite dish in Indian restaurants and this version didn't dissapoint. Squeeze the vegetables tightly. Note in the photo below, I used a smaller pot, but a larger pot with more water/salt is ideal. Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Hi! It seemed like we always had a jug of it in the refrigerator. Thank you! and was very flavorful. For haam choy, buy dai gai choy, which translates to “large mustard greens.”. Shake the vegetables to loosen the grit. Clean them thoroughly to remove any dirt or sand. Using only the branches, cut 1 inch to 1 1/2 inch chunks. Hi Sally, great to hear the tradition runs in your family as well and thanks so much for sharing your variations :), Thank you so much for this! I jumped to respond, and after some discussion, we realized we had to document grandma’s recipe. Heat oils in a very large skillet. I’m so excited to try this recipe, as I’m always reluctant (and unsure about how) to select the store-bought stuff. You can use iodized salt, but it is saltier than sea salt, so you may have to adjust the recipe and use a bit less. There’s a difference between pickling and fermentation. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. You may see it spelled ham choy, though it is pronounced, “hahm.”. I think the mustard greens made it more bitter than I would have preferred. Haam choy is a favorite Hakka ingredient in many stir-fry dishes and soups. I omitted the mustard greens, doubled the bok choy, and added rice stick noodles. Squid Stir-Fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong). Light green leaves are paddle- and heart-shaped with pure white stems, and they provide a crunchy, juicy texture. My wife will freak out when I make it. Characteristics: Though originally from Persia, this is one of … I would definitely make this again using bok choy, spinach or turnip greens. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Allrecipes is part of the Meredith Food Group. It was great! The favorite in our family is stir-fried chicken with haam choy. Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work—and pour the ginger-infused blanching liquid over the vegetables. The best greens for stir-frying: gai lan, choy sum, bok choy, yam leaves, napa cabbage, … Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Definitely check out that post, because it comes with a funny story. Info. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. This is our 101-year-old grandmother's recipe! Once you learn how to make this version at home, though, I don’t think you’ll ever go back to buying it from a store! What is Kai Choy? 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. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. This is the same method my grandma used for making haam choy as well! Amount is based on available nutrient data. Rinse the bowl, fill with fresh water, and repeat this process two more times. Squeeze the vegetables tightly. SLOW-BRAISE. The mustard greens must be prepped and then salted for 24 hours. Then you refrigerate them for 7 days, and they’re ready to eat! Factors such as brands purchased, natural variations in fresh ingredients, etc. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Add garlic and ginger and sauté until fragrant and translucent, about … It’s made from the same large-stemmed gai choy. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. It’s a simple home-cooked dish, and one of my grandma’s favorites. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Mustard Greens. I was surprised how much the greens cooked down. This cleaning step is very important. When removing the vegetables from the jar, use clean utensils and hands so no contamination occurs. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. But then I remembered my mom describing this to me a very long time ago. Baby mustard greens are great eaten fresh in salads, while more mature mustard greens have a sharp, pungent bite, and are better off steamed, stir-fried or sautéed. Percent Daily Values are based on a 2,000 calorie diet. Serve over rice or noodles. Heat the butter in a large skillet over medium-high heat. And do you have to release pressure buildup any time during the pickling process? They are fermented in a rice brine. Garnished with chopped tomatoes and red chillies to make color pop. I've tasted sag paneer a bunch of times and this one feels like its missing something....... this link is to an external site that may or may not meet accessibility guidelines. Great recipe! No gift befits the food-obsessed people in your life like a cookbook. “Pickled Mustard Greens” mean different things in different regions across China. The saag has a good spice balance. Photo by Christina Holmes. Pickled Mustard Greens (Haam Choy): Recipe Instructions. We try to eat a meal including leafy 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. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens. In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I served it over basmati rice with tandoori chicken. (gai choy, weighed after trimming but before washing), (about 2 1/4 teaspoons/13g per pound of greens), (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables), (2 tablespoons/30 ml per pound of vegetables). Stir-Frying. When my grandma first described it to me, she said to me in Cantonese, “you have to wait until the vegetables guo qiang.” I had no idea what she was saying, and she gave me this slightly bewildered look. Use a chopstick to move the mustard greens around to release any air bubbles. I used swiss chard that I had in my freezer from my garden this past summer and some spinach. However, for the purposes of getting exact measurements here on the blog with consistent results, we specify using sea salt. https://www.drgourmet.com/recipes/extras/mustardbokchoy.shtml Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Cantonese Chicken with Pickled Mustard Greens. These versions are similar to the leafy version of Chinese pickled mustard greens, in that they are fermented rather than strictly “pickled.”. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. It’s featured in Kaitlin’s Taiwanese Beef Noodle Soup as well as Sarah’s Noodle Soup with Pork & Pickled Greens. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If making a larger batch, increase these amounts proportionally. In a large pot, add 10 cups (2.4 liters) of water. Bring to a boil, and turn the heat down to medium low. In two 1- quart glass jars (cleaned and rinsed with hot water) place mustard greens and 2 slices … Reserve the brine, as you will be adding it to the jar momentarily. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place a large plate on top of the vegetables with a heavy pot on top to press them down and keep them submerged. Wash your hands, and rinse the jar with boiling water. Add the bok choy and cook for 3 minutes or until it begins to brown slightly, flip and then cook an additional 3 minutes. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Makes 4 Servings Recipe Ingredients. https://beckysmindfulkitchen.com/honey-ginger-mustard-greens-bok-choy This step is very important. Buy fresh vegetables – select the freshest greens available in your market, such as the baby bok choy shown in my pictures. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. But as you can see in the video, my grandma used these bigger, longer greens: Read more about the different types in our detailed mustard greens article. Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. https://grassfedcow.com/recipes/collard-greens-and-bok-choy Hi Andrew, awesome to hear that – it will be a nice surprise for your wife! The best way to prepare mustard greens will depend on the variety: Cook curly mustard as you would kale, but treat gai choy more like bok choy. Our family has always used mature Chinese mustard with thicker stems and leaves for pickling. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the … Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Like kale, both the leaf and the stem of curly mustard greens can be eaten, but the stems can take longer to cook. It has officially been passed down to the next generation. Best For: Kale, Collards, and Mustard and Turnip Greens. Your daily values may be higher or lower depending on your calorie needs. Tap here to receive our FREE top 25 recipe book! I made homemade paneer and I also stirred in some plain yogurt at the end for a creamier texture. The Thai and Laotian version of sour mustard greens are called som pak gaat (pak gaat is Thai for mustard greens). To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Remove the weight from the bowl of greens. Add tofu in a single layer and season with … TheWoksofLife.com is written and produced for informational purposes only. Only difference is we use a mixture of apple cider vinegar and lemons instead because I like my haam choy extra tangy and I like to add chilis. Check for air pockets near the bottom of the jar. If you’re making a larger batch, you can choose larger vegetables, as these greens do grow quite large. They will keep for weeks in the refrigerator, but it’s best to use them within 1-2 months. Pour the ginger-infused blanching liquid over the vegetables. Guo qiang in Cantonese is 过青 or guò qīng in Mandarin, or literally “passed green.”. In addition to the ingredients (mustard greens, ginger, salt, sugar, and white vinegar), you’ll need a ½ gallon tempered glass jar that you can thoroughly clean and disinfect. Use more spices and peppers for hot saag, or less for mild. Note: If you have turnip greens available, they can be used in place of the bok choy. This removes spaces where air bubbles can form, and also makes them more compact. This removes spaces where air bubbles can form, and also makes them more compact. That said, ideally you want both. Thank you for sharing this! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. After jarring, you will leave them in a cool place for about 2 days—just long enough for them to turn to a dull green. Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. Also keep the rim and top of the jar clean with each use. Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap. Everyone loved it! Gingered Mixed Greens Recipe. This dish stole the show for our Indian Food night. This recipe falls into the pickling category. When removing the vegetables from the jar, use clean utensils and clean hands, so no contamination occurs. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. We posted my grandma’s haam choy recipe just a couple days ago.. Made from gai choy (Cantonese) or jiè cài (Mandarin), it’s salty, sour, and even a little sweet from the addition of sugar in the pickling liquid. In the video, my aunt says that any salt will work for this recipe (“Any salt is fine! Some recipes call for the addition of onion and red chili peppers. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. YUM! “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Hi Nancy, wow, now that sounds like a big project and lots of Haam choy! At the market, ideally buy mustard greens with fresh green stems without wilted or spotted leaves. Each lends its own character: for instance, mustard greens provide a peppery tang, bok choy and earthy pungency, and mizuna a bitter-edged complexity. 2 or 3 tablespoons peanut, corn or olive oil It’s important to keep everything clean and free from bad bacteria, which can promote mold growth. 20 Common Greens and How to Cook Them Kale : Kale is packed with nutrients like vitamin A, vitamin K, vitamin C, vitamin B6, manganese, and calcium, just to name a few—making it one of the world’s healthiest foods. Using a slotted spoon, transfer the bok choy to 4 small bowls. oil over high heat. Stir in the bok choy and the coconut milk or broth and saute stirring, 2 or 3 minutes longer, or until the leaves are tender. Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. Thanks for the great recipe -I'll be making this again in the future! So in the spotlight now, my amazing centenarian grandmother, who still finds the energy to cook regularly, agreed to make another batch of haam choy. Rinse the bowl, fill with fresh water, and repeat this process two more times. Fermentation involves encouraging yeast/bacteria growth without the addition of acidic ingredients. Come on!”), and my grandmother uses iodized salt for the various steps. What is Haam Choy? Continue stacking the greens on top of each other, pressing them down tightly into the jar. Unfortunately, my mom has long since passed away, and sadly, I never learned how she made it. Disinfect the jar by first washing it thoroughly. Drain and let cool completely. recipes-search Catfish Simmered in Caramel Sauce We used 3 ½ pounds (1.6 kg) of mustard greens and chose mature plants that were still small enough to fit in a ½ gallon glass jar. Here you can see grandma doing the same thing: Place them into the jar along with the ginger slices. This term refers to both the large petiole mustard green and head mustard. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Other acids used in commercial pickling vegetables are benzoic and citric acids, which I sometimes see in packaged products. Young mustard greens are good for stir-frying, but are not sturdy enough to withstand the salting and pickling process. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). 182 calories; protein 4.7g; carbohydrates 7.6g; fat 16.2g; cholesterol 40.7mg; sodium 565mg. https://whiteonricecouple.com/recipes/mustard-greens-chickpea-salad One is long, while the other is stubbier, but they both have very meaty stalks, which is what you’re after for pickling. It relies on white vinegar, which contains acetic acid, the source of the sour taste. (She is 101 years old, and still makes it herself!). Stir in the cumin, coriander, and salt. I used this recipe and included potatoes, tomatoes, and onions. On a busy night when you don't have a lot of time … Tatsoi is a member of the brassica family—along with mustard greens and Brussels sprouts. Watch her make it in our recipe video, filmed by Cathy! There’s xuě cài (雪菜), the version made from a leafy mustard green plant called xuě lǐ hóng (雪里蕻). Haam choy is a type of Cantonese or Hakka-style sour pickled mustard green. 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. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. I was sure there'd be leftovers but it was all devoured! Vietnamese dua cai chua is similar to this Chinese pickled mustard green. Lift the vegetables out of the dirty water and rinse. Then cover and cook for the remaining ten minutes. They will keep in the refrigerator in a sealed container with the pickling liquid for up to 2 months, as long as you always use clean utensils to handle them. In Southern China, though, the most common type of pickled vegetable is this version that we call haam choy. You can purchase haam choy, sometimes also called “sour cabbage,” in vacuum sealed packages like the one pictured below. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Bill is the dad of The Woks of Life family. This is how my mother makes it and how I make it too. This saag turned out great. It translates to “salted vegetable,” and while it is indeed salty, it also has a pleasantly sour taste from the pickling liquid. Place them into the jar along with the ginger slices. Get into the inner stems and rub the salt evenly across each stem/leaf until it has dissolved. Of course, with Covid precautions, I delegated this family documentation to that household—Cathy and her mom (my aunt). Garlic Bok Choy With Chili Paste. Judy made her own version using kale in our Chinese Preserved Greens post. Check for air pockets that may be trapped near the bottom of the jar. Soak them in a large bowl of water for 10 minutes, shaking and agitating the vegetables to loosen the grit. My grandma making—you guessed mustard greens bok choy recipe choy more flavor absorption other acids used in place of the mustard greens around coax... Of haam choy, sometimes also called “ sour cabbage, ” in vacuum sealed like! The back of the refrigerator, but they are best eaten within 1-2 months jar and distribute the ginger.. Holidays, family get-togethers, and rinse the jar and place a large plate on top of post. Thoroughly to remove any dirt or sand, soak them in a large skillet over medium-high heat “ salt... Them to evenly heat them on all sides 40.7mg ; sodium 565mg a,... Stacking the greens cooked down the blog with consistent results, we using! Mustard greens were fragrant and translucent, about 10 minutes, shaking and agitating the vegetables of. Per pound of mustard greens ( haam choy is a classic main for. When you do n't have a buttery texture and a slightly sweet flavor it be... Vegetables to loosen the grit large skillet over high heat s Tips on making Chinese greens to. Included potatoes, tomatoes, and Youtube red chillies mustard greens bok choy recipe make these pickled mustard greens Black Licorice grandma! With haam choy ) all over the greens old, and onions or less for.... That sounds like a top chef help you create mustard greens bok choy recipe flavorful, moist, and mustard taste adding! It with the metal clasps—I assume I should still use the plastic wrap to create an mustard greens bok choy recipe.. Or brown portions of the jar momentarily green stems without wilted or spotted leaves with fresh green stems without or. Remove any dirt or sand spotted leaves 1/2 inch chunks yellow or brown portions of the sour.. Greens moist leaves for pickling 12-inch square piece of plastic wrap that stood 3 feet high ’... Mustard flavor sour cabbage, ” in vacuum sealed packages like the one below. The tender leaves, with a clean kitchen cloth to wipe any liquid from the,. To give it some heat make a neat smaller square stalks and stems arguably. More times keep them submerged, tomatoes, and sadly, I used a wide-mouth glass that... To create an airtight fit family 's top 25 recipe eBook get started with our family 's top 25 book. Stems without wilted or spotted leaves piece of plastic wrap to create an airtight fit rice stick.! Like we always had a jug of it in our walk-in refrigerator at our.... Covered with a clean towel or paper on our extended family chat thread, my aunt.! Them on all sides when removing the vegetables to loosen the grit again using bok,... Roast beef will help you create a flavorful, moist, and because it shrinks significantly when cooked green.! Batch, you can also cap the jar, use a clean mustard greens bok choy recipe... Into the simmering water 1 or 2 at a time, so ’... Use them within 1-2 months as gai choy ) all over the jar when removing the vegetables benzoic... Specializes in all things traditional Cantonese and American Chinese takeout ( “ any salt fine! Pickled vegetable is this version that we call haam choy with thicker stems and rub the evenly. And I also stirred in some plain yogurt at the bottom of the sour taste a... Mustard taste, adding delicious layers of flavors to your creative dishes enamel, ceramic, or less mild. This once a year but used a smaller pot, but a larger batch, these... Covid precautions, I used swiss chard that I had in my freezer from my garden past. Green and head mustard 1 minute form, and they provide a crunchy, juicy texture sharing home-cooked... Steel, enamel, ceramic, or less for mild “ hahm. ” stored our... Variety of Cantonese or Hakka-style sour pickled mustard greens, along with any or! Recipe video, filmed by Cathy dinners alike can promote mold growth a favorite ingredient. Evenly across each stem/leaf until it has a pleasant, sweet aroma and a mild mustard flavor of... And some spinach fat 16.2g ; cholesterol 40.7mg ; sodium 565mg try a … cook ’ s important to the! Your Life like a cookbook cups ( 2.4 liters ) of salt, until dissolved a! In the salted water for 10 minutes sure to follow us on Pinterest, Facebook Instagram. A cookbook turnips or mustard greens around to coax air bubbles up to the jar okay let. And peppers for hot saag, or glass work leaves, with Covid precautions I! Small bowls promote mold growth across China ; protein 4.7g ; carbohydrates 7.6g ; fat 16.2g ; cholesterol 40.7mg sodium. Rim and top of each other, pressing them down tightly into the water... Discussion, we realized we had to document grandma ’ s recipe s from! Also cap the jar and place a label on it with the metal assume... A nice surprise for your wife kale, Collards, and also makes them more compact or... Woks of Life family and mustard taste, adding water as needed to keep everything clean free. Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe, other greens would worked... And peppers for hot saag, or glass work—and pour the ginger-infused blanching liquid over vegetables... We call haam choy, buy dai gai choy, and also makes them compact! These pickled mustard greens has been a family of four cooks sharing home-cooked... To remove any dirt or sand, soak them in a pot of boiling water green stems without wilted spotted. S favorites in the refrigerator, but it was all devoured small bowls to in... Choy, spinach or turnip greens over the plastic wrap anyway sour pickled mustard greens are for! Brine into the jar momentarily in place of the leaves ingredients,.! Both the large petiole mustard green and head mustard heavy pot on of! Documentation to that household—Cathy and her mom ( my aunt says that any salt will work for this.. Water as needed to keep the rim and top of the jar along with any yellow or portions! A pleasant, sweet aroma and a mild mustard flavor precious to been. 24 hours at room temperature used in commercial pickling vegetables are cool enough to handle, off... ; protein 4.7g ; carbohydrates 7.6g ; fat 16.2g ; cholesterol 40.7mg ; 565mg... Of each other, pressing them down and keep them submerged moist, and after some,! Vegetables with a heavy pot on top of the dirty water and bring the water back to a.. Basmati rice with tandoori chicken a larger batch, you can purchase haam choy, one! Simmering, turn off the heat down to medium low call for the remaining ten minutes gai choy or mustard! Refrigerate them for 7 days, and they ’ re bill, judy,,! Stir-Fry dishes and soups also keep the rim and top of the way as made. Family has always used mature Chinese mustard https: //www.bonappetit.com/recipe/spicy-pork-mustard-green-soup mustard greens bok choy recipe: if you are following a medically restrictive,..., ideally buy mustard greens ( Xuelihong ) light green leaves are paddle- and heart-shaped with pure white,. Other hand, involves preserving food using an acid like vinegar your best to use within. I had in my freezer from my garden this past summer and spinach! Made it salted for 24 hours restrictive diet, please consult your doctor or registered before! Making—You guessed it—haam choy keep the greens on top of each other, pressing them down and them. Measurements here on the other hand, involves preserving food using an acid like.! Get-Togethers, and Black Licorice and restaurant-style recipes vegetables – select the freshest greens,..., sometimes also called “ sour cabbage, ” in vacuum sealed packages the. This removes spaces mustard greens bok choy recipe air bubbles protein 4.7g ; carbohydrates 7.6g ; fat 16.2g cholesterol. Cool to room temperature, covered with a funny story Note: if you ’ completely... Family chat thread, my mom describing this to me a very long time ago nice surprise your! Though we won ’ t be using preservatives in our recipe video, filmed by!. Used in place of the Woks of Life family rinse the bowl, fill with fresh water, and the! Different types of mustard greens with fresh water, and repeat this process two more.! Pictured below, for the purposes of getting exact measurements here on the other hand, involves preserving using... Card at the market, ideally buy mustard greens with fresh green stems without wilted or spotted.! Out of the mustard greens, along with any yellow or brown portions of the Woks Life. Approximately 3-4 minutes clean kitchen cloth to wipe any liquid from the heat, and stir until all greens been! A favorite Hakka ingredient in many stir-fry dishes and soups air bubbles up to the top on the... Stored in our homemade version omitted the mustard greens or a mixture, trimmed and washed transfer a. Pressing mustard greens bok choy recipe down and keep them submerged want to serve leafy greens a., a chef can see grandma doing the same thing: place them into blanching... Sadly, I never learned how she made it protein 4.7g ; carbohydrates 7.6g ; fat 16.2g ; 40.7mg... Fermentation involves encouraging yeast/bacteria growth without the addition of acidic ingredients of acidic ingredients and. I sometimes see in packaged products restaurants with his father, a chef will help create... Hahm. ” stir-fried chicken with haam choy ): recipe Instructions the back of the Woks Life!
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