ISO: ISO: recipes using pickled mustard greens>>

[curious1]

such as hot and sour soup or is it generally used as a garnish? I bought some for a dan-dan noodle recipe that only uses two T...would like suggestions for using more of it.

Do I just rinse it and squeeze it dry to use?

http://www.foodsubs.com/Pickles.html

 

[ruthab]

Pickled/Preserved Mustard Green - some info and links...

From Classic Chinese Cuisine, by Nina Simonds

“Sichuan (Szechwan) Preserved Mustard Greens:
The Sichuanese preserve the central heart of a variety of cabbage greens in salt, chili peppers and assorted seasonings. Left to sit for several months, the knobby stems retain their crisp texture but acquire a hot, spicy flavor. This pickle is then used in soups and stir-fried dishes or sprinkled on top of cold platters. They will keep indefinitely when refrigerated in a closed container.”

Following are some links to recipes that use this pickle:

http://www.cooking.com/recipes/static/recipe1176.htm

http://jenyu.net/fd/photorecipes/hotpot/

http://chezpim.typepad.com/blogs/2003/11/khao_soi_northe.html

http://www.epicurious.com/gourmet/features/recipes/231502

http://www.chinavoc.com/cuisine/micro/gbandhywj_c.asp

Hope you find what you need!

 

[curious1]

Thank you! REally good information here that I couldn't find on my own!