Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work. When in a hurry I just use frozen mustard greens and frozen spinach and it's done and ready to eat in about 10 minutes! You can use iodized salt, but it is saltier than sea salt, so you may have to adjust the recipe and use a bit less. This saag turned out great. It would be stored in our walk-in refrigerator at our restaurant. Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green. When my grandma first described it to me, she said to me in Cantonese, “you have to wait until the vegetables guo qiang.” I had no idea what she was saying, and she gave me this slightly bewildered look. Disinfect the jar by first washing it thoroughly. Vietnamese dua cai chua is similar to this Chinese pickled mustard green. That said, ideally you want both. Hi Sally, great to hear the tradition runs in your family as well and thanks so much for sharing your variations :), Thank you so much for this! 2 pounds kale, turnips or mustard greens or a mixture, trimmed and washed. Wash your hands, and rinse the jar with boiling water. I made homemade paneer and I also stirred in some plain yogurt at the end for a creamier texture. Fermentation involves encouraging yeast/bacteria growth without the addition of acidic ingredients. They will keep in the refrigerator in a sealed container with the pickling liquid for up to 2 months, as long as you always use clean utensils to handle them. This removes spaces where air bubbles can form, and also makes them more compact. Bring to a boil, and turn the heat down to medium low. The saag has a good spice balance. YUM! Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. How precious to have been able to capture your grandma making this! 2 or 3 tablespoons peanut, corn or olive oil The mustard greens must be prepped and then salted for 24 hours. Once simmering, turn off the heat, and allow the liquid to cool to room temperature. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist. The mustard greens were fragrant and took on a nice gingery taste. In the video, my aunt says that any salt will work for this recipe (“Any salt is fine! Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Screw the top on over the plastic wrap to create an airtight fit. Like some other reviewers, I used flank steak, slice in long strips. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Using only the branches, cut 1 inch to 1 1/2 inch chunks. The servings scaling feature in our recipe card at the bottom of the post will do it automatically! Note: Salt content in nutrition information is an estimate, as we are unsure how much salt from the brine is actually absorbed into the greens. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes. I've tasted sag paneer a bunch of times and this one feels like its missing something....... this link is to an external site that may or may not meet accessibility guidelines. this is a great saag recipe! The mustard green stalks and stems are arguably tastier than the tender leaves, with a crunchier texture and more flavor absorption. Wonderful recipe! Factors such as brands purchased, natural variations in fresh ingredients, etc. Come on!”), and my grandmother uses iodized salt for the various steps. Check for air pockets that may be trapped near the bottom of the jar. Once you learn how to make this version at home, though, I don’t think you’ll ever go back to buying it from a store! Stir in the cumin, coriander, and salt. No gift befits the food-obsessed people in your life like a cookbook. Blanch them in a pot of boiling water for 1 minute. When removing the vegetables from the jar, use clean utensils and clean hands, so no contamination occurs. Add garlic and ginger and sauté until fragrant and translucent, about … Thank you for sharing this! Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid. Then you refrigerate them for 7 days, and they’re ready to eat! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Learn how your comment data is processed. Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. ; Use garlic oil – I use a lot of garlic oil in my Chinese recipes… This is our 101-year-old grandmother's recipe! Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. SLOW-BRAISE. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. In a large pot, add 10 cups (2.4 liters) of water. Haam choy is a favorite Hakka ingredient in many stir-fry dishes and soups. What is Kai Choy? In a large nonstick skillet, heat 1 Tbsp. It relies on white vinegar, which contains acetic acid, the source of the sour taste. Cooking Greens: Greens that are cooked before eating, such as Swiss chard, bok choy, collards, mustard greens, and beet greens. Photo by Christina Holmes. Serve over rice or noodles. Farm-fresh bok choy pairs especially well with mixed sweet potatoes and … This site uses Akismet to reduce spam. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. After jarring, you will leave them in a cool place for about 2 days—just long enough for them to turn to a dull green. This recipe falls into the pickling category. Garlic Bok Choy With Chili Paste. Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. There are many different types of mustard greens available, but it’s important to choose the correct type to make this recipe. Once simmering, turn off the heat, and allow the liquid to cool to room temperature. Guo qiang in Cantonese is 过青 or guò qīng in Mandarin, or literally “passed green.”. Judy made her own version using kale in our Chinese Preserved Greens post. Add tofu in a single layer and season with … Enjoy my grandmother’s traditional haam choy recipe! This was great my husband (the picky one) really enjoyed this with rice daal and raita (yogurt sauce) so it made for a good meal for vegetarian monday. Bok choy offers up a refreshing cabbage and mustard taste, adding delicious layers of flavors to your creative dishes. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Everyone loved it! Heat the butter in a large skillet over medium-high heat. Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. Discard any tough, woody parts. I was pretty surprised at how little time it takes to make such a complex ingredient, but we cooked a Chicken with Haam Choy stir-fry 10 days after we began the process, and it was delicious! Best For: Kale, Collards, and Mustard and Turnip Greens. Disinfect the jar by first washing it thoroughly. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. At their peak from January through April, mustard greens may also be referred to as Gai Choy or Chinese mustard. Were fragrant and translucent, about … Beets, greens, doubled the bok choy 4. Them submerged hi Andrew, awesome to hear that – it will be it. Up to the top on over the greens moist of course, with Covid precautions, I used spinach... Take a 10- to 12-inch square piece of plastic wrap mean different things in different regions across China ’. 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