Recipe: Yummy Preserved Mustard Green Stew / Vegan

Preserved Mustard Green Stew / Vegan. Preserved Mustard Green Stew / Vegan. Preserved Mustard Greens are a form of pickled cabbage in China, where it is called "Suan Cai", meaning literally "sour vegetable." They are not like American mustard greens at all. Preserved Mustard Greens are used as an ingredient in dishes, or they can be served as an appetizer.

Heat oil in a large pot. Add roast pork belly (or raw pork shoulder or a mix of the two). When you're ready to eat, blanch of a leaf or two per person of mustard greens in the stock (for about a minute). You can have Preserved Mustard Green Stew / Vegan using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Preserved Mustard Green Stew / Vegan

1. It's 2 cup of sweet preserved mustard green.
2. It's 2 cup of salted preserved mustard green.
3. It's 10 clove of garlic with skin.
4. You need 1 liter of water.
5. Prepare 2 of thumbs size ginger.
6. It's 1 tbsp of oil.
7. Prepare 5 of dry chili optional.
8. Prepare of SEASONING.
9. You need 2 tbsp of dark sauce.
10. Prepare 1 tbsp of sugar.
11. You need 1/2 tsp of light soy sauce.

Top with the blanched pickled mustard green slices and fresh coriander. Remove the pot from heat, and add the juice from just half of the lemon. Season the stew with ½ tsp salt and a pinch of pepper. There's more than one way to cook mustard greens.

Preserved Mustard Green Stew / Vegan step by step

1. wash both preserved mustard green and soak for half hour and drain then and dice it.
2. put all preserved mustard green and garlic and ginger in pan and dry fry for 2 minute then add seasoning and water bring to a boil.
3. OPTIONAL COOKING METHOD simmer in pot for 1 and a half hour or transfer to preasure cooker on high for 50 minutes.
4. OPTIONAL ADDED DRY CHILI FOR A LIGHTLY SPICY FLAVOUR PRESERVED MUSTARD.
5. BELOW ANOTHER OF MY PRESERVED MUSTARD GREM RECIPE, I AM GLAD TO SHARE WITH YOU.

You can boil, steam, sauté, and even microwave collard greens. Sautéing is the best method for maximum flavor, as it will help to preserve the taste and texture (nobody likes mushy, flavorless greens). Spicy sour mustard greens otherwise known as chai boey is a sour vegetable stew. This is a hearty dish with intense flavour and spicy and sour undertone. It's sour because of the tamarind skins and spicy as dried chilies are also added in the stew.

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