Use clean utensils to take what you need each time you use these preserved greens, and return quickly to the refrigerator. Hi Lam, this recipe mostly involves salting. And yes, you can use a jar with a lid. Hope you try some of our recipes soon! Chinese Sweet Corn Soup with Dried Scallops, Fried Leatherjacket Fish in Yellow Bean Sauce, 3 cups uncooked rice grains (440 g) - washed and rinsed till water runs clear, 300 g roasted pork - cut into small pieces, 30 g small dried shrimp - rinsed, soaked till soften and minced, 50 g golden California raisins - soaked for a few minutes till soften. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Pour in 2 tbsp cooking oil. If you do this, be sure to squeeze out all of the excess water before using. I just bought a glass kimchi jar with a top collar where the water stops air from going in. (This is great! After three days, they are ready to be used! For sure, Jack, you can use the turnip greens for stir-frying () as well as this recipe. You can use any leafy, robust vegetable, like tender kale, mustard greens, or radish greens, which are ideal candidates for this recipe! Is this the same method used for what we called “Ham Choi” which I think were larger salted mustard greens? Restaurant-style Chinese Greens with Oyster Sauce - How to cook Chinese greens to pair with any popular dish for an entire meal at home! Look for them in Asian specialty markets. I think there are too many variables to let it ferment at room temperature without proper tools. You will have to throw everything out if that happens. TheWoksofLife.com is written and produced for informational purposes only. This time of year, your garden or local farmer’s markets are exploding with the best fresh summer produce. Info. Serve these sautéed greens alongside other Asian dishes. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! I decided to keep them in the refrigerator because I think it’s safer. Easy. Pour in seasoning and mix well to combine everything. will change the nutritional information in any recipe. Add rice grains and stir for about a minute. Does this mean that this preservation is more of a salting than a fermentation, and…therefore, can I use a vessel that closes tight (lid with a jar) rather than a fermentation crock? Even better, for many leafy greens, you can plant them twice a year—once in the spring and once in the late summer like now, as they do best in slightly cooler weather. I prefer the homemade version of the yellow/green preserved mustard often found in Asian groceries and ferment mine at room temperature for 1-3 weeks before transferring to the refrigerator. :-). That said, my early spring kale did extremely well, to the point that everyone was making “This again?” faces when it showed up on the dinner table. Serve these sautéed greens alongside other Asian dishes. When the cooking time is up, open the lid and check on the rice. I have been looking for ways to preserve my kale and love salted Chinese greens. These Chinese Preserved Greens can be made with any robust leafy green vegetable, like tender kale, mustard greens, or radish greens. Season with fish (or oyster) sauce and pepper and cook just to wilt the greens, 1 to 3 minutes. Learn how your comment data is processed. Thank you thank you thank you! Marinate in the refrigerator for at least 3 days. Serve topped with crispy fried baby anchovies (or bonito flakes), if desired. Because it was a sunny, dry day, I hung my kale outside. Transfer everything to a clean container with a cover. If mustard greens aren’t part of your leafy-greens rotation, they should be. In a large bowl, sprinkle salt onto every layer of greens. Add oil, followed by garlic, ginger and chile. We are in the same boat, J. That’s one of the main reasons why we are pressing on with this blog :-). Wash and cut the mustard greens into pieces. A staple in both Asian and Southern cuisines, mustard greens are equally delicious raw, braised, or stir-fried. Knead the vegetables with clean hands to work the salt in, until they are well coated. In the event these greens turn moldy, stinky or generally yucky after being preserved and stored in the refrigerator, you’ll know that grease or other contaminants got into it somehow. Thanks again for all you do! - Korean Beef Bowl). Hi! this link is to an external site that may or may not meet accessibility guidelines. (Stay tuned for a tour of our garden soon!). The most popular way to use Chinese Mustard Greens is to pickle and jar them. When water in the cooker starts boiling, pour in the fried Chinese mustard. Taste as you go when cooking with them. When eating your preserved vegetables, remove what you need from the container and put it back in the refrigerator. Offers may be subject to change without notice. She passed many years ago and, now in my fifties, have found resources to begin reproducing some of those cherished childhood flavors, living in a military town with a strong Thai and Korean popularion and lots of service people who spent time in Japan.