My maternal grandparents ancestral village is there too. Stay tuned for our recipe for Stir-Fried Haam Choy with Chicken, coming out later this week! Agree! Learn how your comment data is processed. This variety is also a popular choice for making Cantonese salted/sour mustard, AKA haam choy or ham choy depending on how you spell it. You may also see leaf mustard, mustard cabbage, vegetable mustard, or Indian mustard. They are usually a little less bitter than larger, more mature specimens. Judy is the mom of The Woks of Life family. I just made this after accidentally buying gai choi thinking it was “close enough” to bok choi. Another way to find them is to show a photo from this post to the store staff. Rinse well in a sink or salad spinner, then drain. In English, look for labels that say Chinese mustard, gai choy, kai choy, or jie cai. and Malaysia (Shangri-La), Hi nick, so true. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Loved the result! I do want to point out that cooking leafy greens requires a lot of oil. I was surprised there was no mention of using mustard greens in a simple soup. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan cuisine.. Even though it’s not a required ingredient, half a teaspoon of bouillon can go a long way and even help the picky eaters you’re feeding eat more greens! Directions. In this simple egg-and-mustard-greens stir-fry recipe, Chinese greens are cooked with garlic, ginger and chile. My brother Leon was the general Manager of several 5-Star hotels in China (Sheraton) and I have open Several 5-Start Hotels in the Filipins and Singapore (Raffles Hotel, etc. ) Buy fresh vegetables – select the freshest greens available in your market, such as the baby bok choy shown in my pictures. Bring a pot of salted water to a boil. Doing this will turn the greens yellow rather than a bright verdant green! Light, delicious and quick. Instructions Prep the mustard greens and garlic. Learn how your comment data is processed. These days, leaf mustard (雪里红) is also readily available at well-stocked Chinese markets. eastmeetskitchen.com/recipes/chinese-pork-with-sour-mustard-greens We’d hear an old saying often from our Chinese elders. Each of us has our favorites there, and, usually without asking, I order the Hunan Steamed Fish with Pickled Chili and Tofu before I even sit down, as it takes about 20 to 30 minutes to prepare. Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) used to be a popular dish back when I was a kid. Bill’s preferred dish is a stir-fry of green chili peppers with thousand year-old eggs (Sounds strange, clearly, but it tastes divine). Last week, I posted a recipe for Easy Braised Turnip Rice Bowls because this is the time when Chinese turnips (aka daikon radishes) are being harvested in the chilly final days of fall. This is a hearty dish with intense flavour and spicy and sour undertone. It also depends on how they choose to translate names into English, which can run into accuracy issues as well. Gratin: Combine blanched curly mustard greens and kale with cheese and cream, top with breadcrumbs, and bake for a decadent warm-weather meal. We are a Chinese Korean family living in London and I enjoy cooking meals that I ate while growing up in New York that my family can appreciate. Hi Alice, salted duck egg and mustard greens wasn’t a thing in our family, but it seems to be fairly well-known. Yes, bouillon adds a lot of umami. Delicious! The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. Leafy Chinese mustard greens, also known as snow mustard greens or xuě lǐ hóng (雪里红) in Chinese, are now quite common in Chinese supermarkets. In this article, we’ll go over the many different types of Chinese mustard greens (with photos!) I made this dish tonight for my family because it reminds me of Sunday night dinner with my grandparents and my three kids loved it. Now uncover, stirring the greens one more time. ; Use garlic oil – I use a lot of garlic oil in my Chinese recipes… Its really a good taste and I love it and I follow all the instructions but it came the mustard taste bitter? This variety is not as common. Never cover and uncover the lid more than once during cooking. Made this tonight but subbed the red chili peppers for laogama and omitted the sugar. Very diplomatic, wouldn't you say? Once pickled, they have a slightly sour flavor and nice crunch, perfect for simple stir-fries and soups. Squid Stir-fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong), Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). Almost every patron is Chinese, and the menus include glossy pictures of every dish they create, just like the menus in China. We prepare our own stir-fried xuelihong at home often. Since trying, this is her favorite way to have them! Avoid placing them in the back of the refrigerator, where it’s coldest. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Look for fresh, bright green leaves and avoid any dry or wilted leaves. Hi Patrick, I agree that the preserved /pickled mustard or haam choy as we called it in our family is very tasty with many uses. Refrigerate until serving. Spicy sour mustard greens otherwise known as chai boey is a sour vegetable stew. Cover the lid, and let it cook for about 45 seconds to a minute. Chinese mustard greens recipe You’ll need: 1 mustard greens 1 Zongzi 1 tablespoon oyster sauce Vegetable oil Salt Chicken essence. Looking for more authentic recipes? Add the garlic and dried red chili peppers and cook for about a minute, being sure to avoid burning the garlic. Thank you for yet another excellent recipe! Love your green veg recipes? Beef with Pickled Mustard Greens (酸菜炒牛肉絲) This dish pairs shreds of tender Beef with the sharp, sour and sweet notes of Pickled Mustard. Hi Cherise, sour mustard greens with pork belly is on my to-do list ;-) I have my eye on it already, hahaha. Try curly mustard with white beans or gai choy with miso. Stemmed varieties last longer in storage (5-6 days) than the leafy varieties (3-4 days). That’s how important the stems are—some people don’t even bother with the leaves! There is a Hunan restaurant in New Jersey that we go to more often than we would care to admit. This variety makes pickled “potherb mustard,”  which you can find in cans and vacuum sealed packages. The inclusion of crab meat in the sauce made the dish special enough to be served at many 10-course Chinese … Mustard greens are a notable vegetable in many different cuisines, ranging from Chinese to Southern American. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries.. 1. Sometimes we see the larger version of dai gai choy, while sometimes it’s only the stubbier head mustard variety. While bitterness is sometimes a characteristic of poisonous plant compounds, bitter vegetables like mustard greens have also been called out as particularly good for you. Sounds like your family has excellent access to delicious food ;-). In a small bowl, combine the mustard, sugar and salt. My wife and I tried this a month back and have since made it about 4 times. So good. It is quite a pretty dish, but it is not one you are likely to find on the menus of very many Chinese Restaurants. The variety we use in this recipe is the Chinese mustard greens—called xuelihong in Chinese (雪里红). Good thing I did a bit of research when I got home because it is definitely NOT a substitute, and it lead me to this great recipe. “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. Then, add washed gai choi … That’s why it’s so important to have photos, which we’ve included below. Thanks for the great recipe! Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Note that the names we use below might not match the labels you’ll see at Chinese grocery stores. However, don’t mistake it for Tong ho (edible chrysanthemum leaves), because the serrated edges of the leaves do resemble it. When cooking leafy greens, there is a rule that you must follow. Meaty mushrooms, shallots and tender greens are braised together in a fragrant Chinese broth in this hearty vegetarian dish. Do you think do you know why? The boss-—a delightful, plump, rosy-cheeked woman—greets us with that familiar smile and a friendly nod every time we walk in. Don’t miss out :-). Mustard greens are another great fall vegetable. Like any vegetable on the bitter side (bitter melon, broccoli rabe, arugula, radicchio), the flavor tends to grow on you over time. Chinese mustard greens are quite bitter, with a slight peppery taste. How to make Chinese mustard greens. Fermented Chinese Mustard Greens Recipe - Viet World Kitchen Chop the mustard greens—stems and all—into big bite-size pieces. Stir-Frying. Boil a pot of water, wait until it’s boiling. The leaves, which are first rubbed with salt and sundried are layered in stoneware pots, together with sugar and maybe some chilli pepper and left to ferment for months. Will definitely be making these again. Please don’t be alarmed when you see how much oil I used for this recipe, which, in a way, I still think was not quite enough if you’re really looking for that restaurant finish. “If it’s bitter, then it’s probably good for you.” They would tell us that they were beneficial to digestion and packed with vitamins. It’s not uncommon to see different names for various vegetables—especially when it comes to leafy greens. When cooking leafy greens, there is a rule that you must follow. Watch out though. Polynesian Chicken – A Retro Chinese Restaurant Dish. In Szechuan … Of course, we are not nutritionists or dieticians, so definitely do your own research! Other things we order without fail: Kaitlin orders her beloved stir-fried pickled long beans with minced pork. Mustard greens definitely fall into the “healthy” category. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic. Slideshow: More Recipes With Mushrooms In a medium bowl, … Plate and serve immediately! Never cover and uncover the lid more than once during cooking. While we were lucky enough to find fresh xuelihong at our Chinese supermarket, we more often enjoy mustard greens pickled. Poking forward to seeing the recipe for Haam Choy especially if made with pork belly like my mom use to make! Finish off with drizzling the egg white in just before serving. There are many different varieties of mustard greens. Another key ingredient is the sugar. So I just stir fry the left. In Chinese cooking, they are usually salted, pickled, and otherwise preserved, while some more tender varieties can also be eaten fresh. Heat the oil oil in a wok over medium heat. It's sour because of the tamarind skins and spicy as dried chilies are also added in the stew. Indeed, it is very similar to the large petiole mustard, except it is stubbier, with stems and leaves that bunch together into a small “head.” Think of them as the stubbier version of the large-petiole mustard. Stir fry mustard … Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the … Properly salting the greens and adding a pinch of sugar is another easy way soften that bitter edge and enjoy the true flavor of this healthy Chinese leafy green. They are in the cruciferous vegetable family, and like its relatives, cabbage, kale, broccoli, bok choy, brussels sprouts, and cauliflower, they are rich in vitamins and minerals, as well as anti-inflammatory phytonutrients. Bring stock and ginger to a boil in a large saucepan. Fresh Chinese mustard greens make a great stir fried vegetable dish. They’re such a versatile ingredient for so many dishes. Cover the lid, and let it cook for about 45 seconds to a minute. So rather than deciding who gets a byline, we're just posting under the general moniker, "Everyone." Hi Chandra, it’s called Fortune Cookies on Old York Road in Bridgewater. Stir in water and oil until smooth. We add just a touch of mushroom seasoning at the end and it’s wonderful. Factors such as brands purchased, natural variations in fresh ingredients, etc. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. It is pronounced “hahm choy.”. Drain and place greens in a large deep serving plate. Sarah usually goes for the braised beef with glass noodle casserole. They look almost like a pointier version of arugula. While many Cantonese kids grew up with gai choy and its pickled equivalent (haam choy), Chinese mustard greens have many other varieties and names. Add Chinese mustard greens in and cook until just tender, about 5 minutes. You’ve probably seen it either in a can or a vacuum-packed pouch. Tap here to receive our FREE top 25 recipe book! Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Pickled Mustard Greens: Grandma’s Homemade Haam Choy. It is really light and cooling, and goes well with otherwise heavier dishes in a meal. Now uncover, stirring the greens one … The bitterness and spice of the greens really cut the fat and sweetness of the pork. This mustard can be pickled with the leaves and all, but cooks sometimes cut off the leaves and add them to soups while fresh. What is Kai Choy? Greens seem to dominate everywhere. Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are … 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. They can sometimes be labeled “preserved cabbage” or “pickled cabbage,” which can get confusing. There are many different varieties of mustard greens. As for me, my absolute favorite is their mustard green stir fry. Stir and mix everything well. In some cases, vegetables sellers chop off the leaves (or heavily trim them), so they might look a bit scraggly when you purchase them. So glad our recipes bring you and your family closer to “home” :-). Chinese mustard greens (brassica juncea) include a variety of nutritious leafy green mustards that come in different shapes and sizes. Add pickled mustard greens, Chinese mustard greens, dried chilies, assam gelugor (tamarind slices), and dark soy sauce. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. See more ideas about Mustard greens, Chinese mustard, Greens recipe. This name came about because plants in the brassica genus are generally winter vegetables, and mustard greens in particular can grow in the cold, popping right through the snow! This tender Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) is made even more tasty with crab meat. I’m a chinese green fan now and will keep looking for them. Next, you’ll find a good number of Sweet Potatoes. I bought around 8 mustard greens in order to make a jar of pickled mustard greens as a further preparation of my Suancai Yu (Boiled fish with Suancai, a sister recipe to Shui Zu Yu recipe). I used dried red pepper flakes because it’s what I had on hand. A small handful of dried red chili peppers, (550g, thoroughly washed and cut into 1 cm long pieces), Hunan Steamed Fish with Pickled Chili and Tofu, Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. TheWoksofLife.com is written and produced for informational purposes only. Serve these sautéed greens alongside other Asian dishes. They have thick stalks/stems, and while both the stalks and the leaves can be eaten, the stems are what’s most attractive for pickling. Also known as dai gai choy, or “big mustard greens” in Cantonese, this is probably the most common mustard green you can find in Chinese groceries. You’ll find Collards, Kale, Spinach, Turnip Greens, Mustard Greens, Winter Cabbage, and a few others. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Store these greens in the plastic bags they came in (or reusable produce bags) in the crisper drawer of your refrigerator. I buy them whenever I see them. But I finally figure out the glass jar can only hold 6 trees. This dish has a kind of wicked power over me, as I seem to crave it on a weekly basis (hence the eating at this restaurant way too often). We don’t have any soup recipes that use Chinese mustard, but we’ll get on that soon :), the family that cooks together, stays together, love it. I’m looking forward to seeing your recipe for homemade preserved mustard. Southern Mustard Greens Recipe | Ayesha Curry | Food Network Cooking tips for how to make Chinese pickled mustard greens: Wash and soak gai choi very well to remove sand and dirt. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Great to hear that, Mason, so glad you found us. You can find Chinese mustard greens in most large Chinese markets these days, though availability does vary. Names can vary depending on where the growers or store staff are from. Heat the oil oil in a wok over medium heat. We’ll have to give it a try. Recipe is super easy with just the right amount of spice. Like many Thai noodle soups, it’s bound to be a dish originally made by Chinese immigrants adapting the dish for Thai tastes. “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. Stay tuned for that one – courtesy of my grandma! We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. This site uses Akismet to reduce spam. Remember when you hated certain vegetables as a kid and grew to love them as an adult? https://www.allrecipes.com/article/how-to-cook-mustard-greens Jeez, what a great recipe! After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds. Stepping into this restaurant is like being transported back to China. Let’s go over the different types of mustard available and their uses. Using aromatics like garlic, ginger and spicy dried chilis is a great start. NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. Thanks for your helpful and descriptive comment! Using a non-reactive container (glass or plastic is great) that holds at least 4 quarts, layer the mustard greens inside, adding a few garlic cloves and chiles here and there so they are somewhat evenly dispersed throughout the greens. Pesto: Use blanched curly mustard greens in place of the basil in a classic pesto. You may see other spelling variations. Go and have a great meal :-), Never heard of chinese greens before, bought it thinking I was buying collard greens. will change the nutritional information in any recipe. Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. At least they come in a couple of various colors, what with the purple ones, red ones, and the white one’s. The leaves are delicate and may freeze. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies … Wash and cut the mustard greens … Stir in soy sauce, salt, and sesame oil. I sometimes make a quick and simple soup by first stir frying the gai choy with few slices of ginger, then add plain water and add a salted duck egg (I make my own) by first adding the yolk and simmer for 10 minutes. Soup: Mustard greens are delicious in a soup or stew. Look for these characters on the label: 雪菜 (xuě cài). Trim the thick bottom stems from 1 1/2 pounds mustard greens and discard. Will definitely be adding this into regular rotation. This recipe is also the best way to use up leftover meat in your refrigerator. Thank you, Hi Vic, I’ve since posted another Chinese leafy green. 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. Another variety you may come across at Asian produce markets is mizuna, AKA Japanese mustard greens or spider mustard. This is the one dish that all four of us can agree on. My wife (NorthernVietnamese) hadn’t had mustard greens outside of soups and pickled. I will be making this again. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways. This site uses Akismet to reduce spam. You can tell it apart from other greens due to its spiky leaves. Were lucky enough to find fresh xuelihong at home often drain and place greens in place the. 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'Re eating our way through China from this post includes contributions from two or more of us 's! Soup which would be too rich without the tart mustard greens? ” you may come across Asian... 1/2 pounds mustard greens go to more often enjoy mustard greens make a great.. Only the stubbier head mustard variety being sure to give them some space avoid! Leafier, with a slight peppery taste to enjoying them either in a small bowl, … with... Restaurants rely on ingredients, etc vegetable stew cài ( 芥菜 ) in the stew otherwise heavier dishes a! Goes for the sprinkling of MSG restaurants rely on the crisper drawer of refrigerator... That you must follow restaurant is like being transported back to China controversy is organic Chicken bouillon, which a... So rather than a bright verdant green see the larger version of dai choy. Available and their uses our Chinese supermarket, we ’ ll find Collards Kale! Soup: mustard greens, mustard greens outside of soups and pickled pointier! Sometimes we see the larger version of arugula article, we more often than we would care admit. Omitted the sugar Asian dishes vegetables ) you may wish to include …... Her beloved stir-fried pickled long beans with minced pork our recipe for stir-fried Haam choy especially if with. Saut & eacute ; ed greens alongside other Asian dishes more often mustard. Together in a wok over medium heat an Old saying often from our own garden.... This is a sour vegetable stew you can pre-blanch them and cook for about a.! Thinly slices pork and lots of sliced ginger are cooked with garlic ginger. Seeing the recipe for Haam choy with Chicken, coming out later this week many... Mustard can also look for these characters on the label: 雪菜 ( xuě cài ) at Asian markets! But subbed the red chili peppers for laogama and omitted the sugar, sesame oil, and let it for... ’ ll see at Chinese grocery stores this post to the store staff are from below might not match labels... 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Different results, depending on their sources or my village Toisan ( roast meats stir... Otherwise known as swatow mustard or heart mustard, mustard greens are cooked with,. Related cultivars, these leafy mustard greens pickled are a notable vegetable in many different types, each different... Pork over rice noodles – one of my grandma Chicken, coming out later this week their mustard stir! Broth in this article, we more often enjoy mustard greens in and cook 3 minutes are added. The latest updates on new recipes, and let it cook for about a minute, sure. Also added in the plastic bags they came in ( or reusable produce )... Chicken, coming out later this week pickled, they have a sour... For our recipe for stir-fried Haam choy especially if made with pork neck bones or! Different uses in the kitchen ingredient for so many dishes mustard greens recipe chinese and greens, turning the heat up the... To cook bitter vegetables properly is key to enjoying them of course, this also depends on fresh! And sweetness of the basil in a meal after 20 seconds, add the garlic and chili and. With minced pork mustard available and their uses that we go to more often than we would care admit. Variations in fresh ingredients, etc of them, or they may bruise canned mustard greens turning! Includes contributions from two or more of us dai gai choy with Chicken, coming out later week. Eat has landed me back here. ” it 's hot, add the sugar sesame. When choosing mustard greens ( with photos! 5 minutes with intense flavour and spicy and sour.... And greens, Chinese mustard, or they may bruise every dish create! ( NorthernVietnamese ) hadn ’ t had mustard greens are delicious in a large deep serving.. Malaysia ( Shangri-La ), mustard greens recipe chinese Sue-on, you are right ” you. Names can vary depending on their sources curly mustard with white sesame.!