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Taiwanese Pickled Mustard Greens Relish



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. It is sometimes referred to as pickled cabbage or mustard green relish.

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.



I love adding this relish to my Lu Rou Fan or my Taiwanese Beef Noodle Soup, as the sweet and tanginess from the relish can really cut the fatty flavour and bring a nice balance to the dish.

Taiwanese Pickled Mustard Greens Relish

Makes 2 cups

Ingredients: 1 bag of Pickled Mustard Greens 1 tablespoon Grapeseed Oil 2 tablespoon Sugar 3 Cloves Garlic, minced 2 Fresh Chili, whole (optional)

Directions:

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 20 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. Taste and add rice vinegar (if you like it tangier) or sugar (if you like it sweeter) depending on how you like it. In this step, you can add the chili. Fry for another 30 seconds. 5. Remove from the heat to cool. This can be stored in an airtight container in the refrigerator and can be kept for several weeks.


Notes:

Where to buy pickled mustard greens?

Check your local Asian supermarket!



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