Beef with Pickled Mustard Greens.
Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger.
this is an interesting recipe I need many bowls of porridge to go with this dish hehe
this is very original - older people survived without our newfangled ideas about food.
Oh yes!
I suppose, it`s right to say here No Guts No Glory :) ! Add sugar, fish sauce and oyster sauce if using. Thanks, Ivy!
I stir-fried the … c.1998, M.S. Heat up some oil in a non-stick pan. Susan Feniger
Beat 2 to 3 eggs well.
Wash and chop some salted mustard greens.
Toss the chopped pickled mustard greens and continue to stir it …
Susan Feniger
Recipe courtesy of Mary Sue Milliken This is one simple stir fry you can do with the preserved greens. Love them with eggs!
Milliken & S. Feniger, all rights reserved Stir to coat.
Very interesting! This looks too good... never heard of greens and eggs used in the same dish before. There’s a popular Northern Chinese soup noodle dish that features these two ingredients, and my family would order pork and pickled vegetables as a stir-fry entree at Chinese restaurants.
oooh, i love kiam chay... my mom cooks them with curry and chili, and they are good... yours look great too... pupersh:) I love kiam chay! One of the most frequently used ingredients in Hakka cooking is pickled/salted mustard greens—salty, sour, and crispy, they're a Hakka pantry staple.
Recipe courtesy of Mary Sue Milliken
:)
I love preserved mustasa specially with cuapao.
Cool idea!
Basically, it is a chicken stir-fry with the addition of salted or pickled mustard greens and red bell pepper for color.
Now, the combination of pork and pickled vegetables is classic in Chinese cooking. Salted Mustard vegetable it's a perfect join when we eating a a main meal, because it's salted and it gives a perfect flavor to the food.m10m 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.
I haven't heard of these Chinese preserved greens before. Now, I have to buy cuapao because I love that, too! And my stir-fry dish with chillies and pickled mustard greens turned out delishush! The elder generation knew a lot about preserving food because it was a matter of survival and it's up to us to keep these traditions alive. Next add the chili if using and continue to stir fry until fragrant, about another 20-30 secs.
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