Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, preserved mustard green stew / vegan. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Preserved Mustard Green Stew / Vegan is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Preserved Mustard Green Stew / Vegan is something which I have loved my whole life. They’re nice and they look wonderful.
Known to everyone as salted green mustard and known to us here as kiam chye. It is make by using the bitter green vegetables. I'm sure everyone already Some may have use sea salt to preserved the mustard,but here I preferred to use coarse salt.
To begin with this recipe, we must first prepare a few ingredients. You can have preserved mustard green stew / vegan using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Preserved Mustard Green Stew / Vegan:
- Prepare 2 cup sweet preserved mustard green
- Make ready 2 cup salted preserved mustard green
- Prepare 10 clove garlic with skin
- Prepare 1 liter water
- Prepare 2 thumbs size ginger
- Take 1 tbsp oil
- Prepare 5 dry chili optional
- Prepare SEASONING
- Get 2 tbsp dark sauce
- Get 1 tbsp sugar
- Make ready 1/2 tsp light soy sauce
Yacai from Yibin, preserved mustard green bits, pure veggie essence. Yibin Yacai: The Queen of Sichuan Pickles~~. Yacai's primary ingredient is jièmòcài (芥茉菜), a type of mustard green native to southeast Sichuan. Four to five months after being planted, the mustard green plants are harvested.
Instructions to make Preserved Mustard Green Stew / Vegan:
- wash both preserved mustard green and soak for half hour and drain then and dice it
- 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
- OPTIONAL COOKING METHOD simmer in pot for 1 and a half hour or transfer to preasure cooker on high for 50 minutes
- OPTIONAL ADDED DRY CHILI FOR A LIGHTLY SPICY FLAVOUR PRESERVED MUSTARD
- BELOW ANOTHER OF MY PRESERVED MUSTARD GREM RECIPE, I AM GLAD TO SHARE WITH YOU
I picked up some mustard greens at the Farmer's Market (in Central Square) on Monday. While I was a kid, I often saw my mom salting her own mustard Wash the mustard greens well. Fermented Chinese mustard greens are not exclusive to Viet people who know it as dua cai chua (literally sour mustard greens/cabbage). I've enjoyed the preserved vegetables in porky Chinese and Viet braises, Thai khao soi noodle soup, and as a side to rice plates. A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese.
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