Easy Taiwanese Pickled Mustard Greens

Taiwanese-Beef-Noodle (21 of 53)Taiwanese Pickled Mustard Greens is a traditional pickled cabbage. In Chinese it is “酸菜”, the Pinyin pronunciation is “suān cài”. Suān Cài is made differently from region to region. In North China, suān cài is traditionally made with Napa Cabbage, whereas in South China, Chinese Mustard is used, and it in Taiwanese cuisine, the suān cài is made with mustard green.

Pickled Cabbage, on occasion is referred to as mustard green relish, is a sweet and sour diced mustard green that perfectly balances out the fatty meats in dishes. It’s really simple and fast to make, and stores well in the fridge.


So what you will need is:

1 Bag of Pickled Mustard Greens
1 Tablespoon Grapeseed Oil
2 Tablespoon Sugar
3 Cloves Garlic, diced
2 Fresh Chili, whole (optional)

1. Squeeze out excess liquid from mustard greens. Dice the mustard greens into small bits.
Taiwanese-Beef-Noodle (22 of 53)2. Heat oil in a wok on medium-high heat. Add the garlic, stir and fry for about 30 seconds.
Taiwanese-Beef-Noodle (24 of 53)3. Next add mustard greens, stir and toss in the oil and garlic for a minute.
Taiwanese-Beef-Noodle (26 of 53)
4. Sprinkle with sugar and continue to stir and toss for two minutes.
Taiwanese-Beef-Noodle (28 of 53)5. Taste and add vinegar or sugar depending on how you like it. In this step, you can add the chili. Fry for another 30 seconds.
Taiwanese-Beef-Noodle (27 of 53)6. Remove from the heat to cool. This can be stored in an airtight container in the refrigerator and can be kept for several weeks.
Taiwanese-Beef-Noodle (29 of 53)

 

Easy Taiwanese Pickled Mustard Greens Relish

So what you will need is:

1 Bag of Pickled Mustard Greens
1 Tablespoon Grapeseed Oil
2 Tablespoon Sugar
3 Cloves Garlic, diced
2 Fresh Chili, whole (optional)

  1. Squeeze out excess liquid from mustard greens. Dice the mustard greens into small bits.
  2. Heat oil in a wok on medium-high heat.Add the garlic, stir and fry for about 30 seconds.
  3. Next add mustard greens, stir and toss in the oil and garlic for a minute.
  4. Sprinkle with sugar and continue to stir and toss for two minutes.
  5. Taste and add vinegar or sugar depending on how you like it. In this step, you can add the chili. Fry for another 30 seconds.
  6. Remove from the heat to cool. This can be stored in an airtight container in the refrigerator and can be kept for several weeks.

Taiwanese-Beef-Noodle (36 of 53)

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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