Comments on: Asian Ways With American Winter Greens, Part I http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/ Sun, 07 Sep 2008 14:34:34 +0000 http://wordpress.org/?v=1.5.2 Comment on Asian Ways With American Winter Greens, Part I by: From Revolutionary Chinese Cookbook: Stir Fried Smoky Bacon With Bean Curd - Recipes World http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-14175 Sun, 04 Feb 2007 20:26:01 +0000 http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-14175 [...] 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. [...] […] 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. […]

]]> Comment on Asian Ways With American Winter Greens, Part I by: Barbara http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12714 Fri, 02 Feb 2007 00:52:28 +0000 http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12714 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. 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.

]]> Comment on Asian Ways With American Winter Greens, Part I by: vaishali http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12688 Thu, 01 Feb 2007 14:11:40 +0000 http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12688 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? 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?

]]> Comment on Asian Ways With American Winter Greens, Part I by: MeltingWok http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12567 Sun, 28 Jan 2007 22:05:01 +0000 http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12567 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 :) 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 :)

]]> Comment on Asian Ways With American Winter Greens, Part I by: Honey http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12469 Fri, 26 Jan 2007 02:50:23 +0000 http://www.tigersandstrawberries.com/2007/01/23/asian-ways-with-american-winter-greens-part-i/#comment-12469 I love greens, they make me happy and satisfied in a way that other veggies don't. I'm the only one in my family that will eat unmixed mustards. Thanks for sharing a new way for me to enjoy my treat. I love greens, they make me happy and satisfied in a way that other veggies don’t. I’m the only one in my family that will eat unmixed mustards. Thanks for sharing a new way for me to enjoy my treat.

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