http://redcook.net/2008/05/14/mustard-green/?utm_source=rss&utm_medium=rss&utm_campaign=mustard-green Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-918 Life beside the edge » Blog Archive » Homemade Mustard Green Rice Mon, 14 Dec 2009 05:10:53 +0000 http://www.redcook.net/?p=165#comment-918 [...] Firstly, I think many people don’t know about this Mustard Green, in Mandarin we used to call it as jie cai (芥菜), it looks slightly same as cabbage, and people used to call it as cabbage too. Actually it is different a bit compare in term of taste. I loves it’s taste very much. Photo taken from HERE [...] [...] Firstly, I think many people don’t know about this Mustard Green, in Mandarin we used to call it as jie cai (芥菜), it looks slightly same as cabbage, and people used to call it as cabbage too. Actually it is different a bit compare in term of taste. I loves it’s taste very much. Photo taken from HERE [...]

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-912 Kian Wed, 09 Dec 2009 20:10:16 +0000 http://www.redcook.net/?p=165#comment-912 Hi Rose, I'm glad you're enjoying Red Cook. As for the mustard greens you can try soaking the cut vegetables in slightly salted water for about 15-20 minutes. But be sure to adjust any salt added during cooking. It will take the edge off the bitterness but will not remove it completely. On the other hand the bitterness is what makes mustard greens unique. Hi Rose, I’m glad you’re enjoying Red Cook. As for the mustard greens you can try soaking the cut vegetables in slightly salted water for about 15-20 minutes. But be sure to adjust any salt added during cooking. It will take the edge off the bitterness but will not remove it completely. On the other hand the bitterness is what makes mustard greens unique.

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-911 rose Wed, 09 Dec 2009 15:55:07 +0000 http://www.redcook.net/?p=165#comment-911 Kian, I enjoy your site very much! You put a lot of effort in setting up elaborate chinese banquets. That's awesome! To me it's something that can only be done with many,many helping hands in the kitchen. Now with mustard green, there's slight bitterness when you stir fry it; any idea how to rid of it. i actually like the taste, but my husband thinks it's too bitter and chewy. thanks for your response. Kian, I enjoy your site very much! You put a lot of effort in setting up elaborate chinese banquets. That’s awesome! To me it’s something that can only be done with many,many helping hands in the kitchen. Now with mustard green, there’s slight bitterness when you stir fry it; any idea how to rid of it. i actually like the taste, but my husband thinks it’s too bitter and chewy. thanks for your response.

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-302 Kian Sat, 31 May 2008 15:22:03 +0000 http://www.redcook.net/?p=165#comment-302 Michele, Deep-fried shallot is in fact traditional in Fujian and Chaozhou cuisine. It is used to garnish many dishes including congee, dimsum, rice dishes and others. And yes, we use dried oysters in the mustard green rice. They infuse a mild pungent seafood flavoring to the dish. Michele, Deep-fried shallot is in fact traditional in Fujian and Chaozhou cuisine. It is used to garnish many dishes including congee, dimsum, rice dishes and others. And yes, we use dried oysters in the mustard green rice. They infuse a mild pungent seafood flavoring to the dish.

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-301 Michele Sat, 31 May 2008 04:53:23 +0000 http://www.redcook.net/?p=165#comment-301 My grandfather is from Fujian and he always made the mustard green rice when I was growing up, although his never had dried oysters in it. My favourite part was the deep-fried shallot topping, do you know if that's traditional? My grandfather is from Fujian and he always made the mustard green rice when I was growing up, although his never had dried oysters in it. My favourite part was the deep-fried shallot topping, do you know if that’s traditional?

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-299 [eatingclub vancouver] js Sat, 31 May 2008 00:07:52 +0000 http://www.redcook.net/?p=165#comment-299 Looks delish. Will have to try this sometime. Looks delish. Will have to try this sometime.

]]> http://redcook.net/2008/05/14/mustard-green/comment-page-1/#comment-295 edamame Wed, 21 May 2008 13:05:54 +0000 http://www.redcook.net/?p=165#comment-295 All dishes look very delicious! I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan http://food-soybean.blogspot.com/ All dishes look very delicious! I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan
http://food-soybean.blogspot.com/

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