Comments on: Asian Ways With American Winter Greens, Part I

By: Sweet and Sour Mustard Greens | Vegetarian Chinese Recipes

Sweet and Sour Mustard Greens | Vegetarian Chinese Recipes — Sun, 09 Oct 2011 20:59:25 +0000

[...] #split {}#single {}#splitalign {margin-left: auto; margin-right: auto;}#singlealign {margin-left: auto; margin-right: auto;}.linkboxtext {line-height: 1.4em;}.linkboxcontainer {padding: 7px 7px 7px 7px;background-color:#eeeeee;border-color:#000000;border-width:0px; border-style:solid;}.linkboxdisplay {padding: 7px 7px 7px 7px;}.linkboxdisplay td {text-align: center;}.linkboxdisplay a:link {text-decoration: none;}.linkboxdisplay a:hover {text-decoration: underline;} function opensingledropdown() { document.getElementById('singletablelinks').style.display = ''; document.getElementById('singlemouse').style.display = 'none'; } function closesingledropdown() { document.getElementById('singletablelinks').style.display = 'none'; document.getElementById('singlemouse').style.display = ''; } How to Make Tendon (Japanese Tempura Rice Bowl)Braised Duck Legs with Mustard Greens and Bok Choy : Gourmet Boxing DayStir-Fried Pickled Mustard Greens with Roasted Pork BellyPickled Mustard Green Fried RiceTigers & Strawberries [...]

By: From Revolutionary Chinese Cookbook: Stir Fried Smoky Bacon With Bean Curd - Recipes World

Sun, 04 Feb 2007 20:26:01 +0000

[...] That was the correct choice. The resulting flavor was amazing: the smoky meat was perfect with the spiced tofu, and the textures were both similar and distinctively different enough to give a great deal of pleasure while eating them. The chiles added both fruitiness and fire and the scallion greens added color, sweetness and a sharp onion aroma. The resulting dish was somewhat dry, but when paired with the moist and fragrant steamed mustard greens with fermented black beans, the two dishes balanced each other perfectly. [...]

By: Barbara

Barbara — Fri, 02 Feb 2007 00:52:28 +0000

Indefatigable, try the Indian stir fried mustard greens, too–if you like the smell of cut grass, that recipe will be for you!

Sherri–mustard is much better after a frost. I don’t know why, but it is true.

MeltingWok–I am glad you liked this idea–give it a try. (I adore preserved mustard greens, too, in soup with pork or in ma po tofu.)

Vaishali–gai lan is more like broccoli or rapini. There are Asian mustard greens, too–and they are all related to cabbage, but the flavors are different.

And yes, you can stir fry mustard, too, and oyster sauce is good, though I would not leave out the black beans. Very good flavor with mustard.

By: vaishali

vaishali — Thu, 01 Feb 2007 14:11:40 +0000

hello, thanks for your great blog. I wanted to know if gai lan was the same as mustqard greens. Ihave a lot of mustard greens at home right now and want to cook them the chinese way, as we are tired of eating our regular indian way. Could i directly stir-fry the mustard greens for a few minutes instead of steaming them and could i combine them with mushrooms, garlic and scallions in an oyster sauce?

By: MeltingWok

MeltingWok — Sun, 28 Jan 2007 22:05:01 +0000

Barbara, great idea I, however, am so used to making preserved mustard green soup with ginger, fish and green chilis. This is refreshing, thanks for sharing