Spicy and Sour Chinese Mustard (酸辣芥菜)

酸辣芥菜 (Suan La Jie Cai)


Chinese mustard is one of my favorite vegetables. It has very unique aroma, and can be used in so many recipes using Chinese Mustard. This recipe adds sourness and hotness to the mustard to make it a perfect side dish for breakfast, it stimulates appetite in the morning so well.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
  • 1-2 lb. fresh Chinese mustard (available in most Chinese supermarkets year round)
  • Salt for marinate (3% based on mustard weight)
  • 2 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar
  • 2 Thai chili (or to your taste)
Preparation Time: 10  minutes with marinating time (a few days)
Cooking Time:  20 minutes
Servings: 4

Cooking Steps

Preparation and Marinating

1. Buy 1-2 lb. fresh baby Chinese Mustard (available in most Chinese supermarkets).


2. Separate the mustard leaves, soak them in water.
3. Remove any dirt (especially close to the root part), rinse clean and drain.
4. Fine chop them into thin small pieces, out into a large mixing bowl or container.

5. Measure 3% salt based on the weight of the mustard.
    For example, if the mustard weighs 500 grams, measure 15 grams salt (or roughly 1 tablespoon).
6. Sprinkle the salt to the chopped mustard, mix evenly.


7. Put into the fridge. It can be cooked after 2-3 days of marinating.

Cooking Instructions

8. Take the mustard out of the mixing bowl (there will be lots of juice coming out of the mustard).
9. Use hand (or any tool) to squeeze the juice out of the mustard, fine chop it further, then squeeze more juice out of it. The secret to the success of this dish is to squeeze the juice out of the mustard as much as possible.
10. Get a wok, add 2 tablespoon canola oil, add 2 fine chopped Thai chili (or to your taste, Thai chili is very spicy, thus I typically use 1 or 2 pieces), stir evenly, median heat to cook for a couple of minutes to let the aroma of the chili come out.


11. Add the fine chopped mustard bits to the wok, add 1 tablespoon white vinegar, 1 teaspoon sugar, stir evenly for 5 minutes.
      Note the vinegar will turn the mustard from green to light yellow color.



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