What is the big deal about this noodle dish? I cook noodles all the time. No big deal.
I enjoy creating new flavors in everyday cooking. The moments of adding kale into a Chinese stir-fry and knowing that it works! Or adding collard greens to Japchae (Korean noodle salad)...Tada, it worked again!
This is really what my blog has evolved to throughout these years. And it is obvious by now that I enjoy to experiment with new vegetables, combine healthy and nutritious flavors, and develop new vegetarian recipes/dishes.
Today, about THIS vegetable that I hardly (or never) cook. I have THIS quite often in Chinese eateries/restaurants but they can be quite greasy even it is just a simple stir-fry with...errr....nothing? Just vegetables and oil?!
Can you identify THIS vegetable I am referring to?
Yay, Leaf Mustard, or Asian Mustard Greens (芥菜 Jie Cai in Mandarin )! I totally love how the very mild astringent taste of leaf mustard complements the shrimpy, savory, peppery flavors of this noodle dish.
Leaf Mustard and Shrimps Braised Noodles 芥菜炒面
Ingredients: 1/2 lb white shrimps, heads and shells-on, remove the heads and shells (set aside), clean and de-vein the shrimps; 1 shallot, thinly sliced; 1/4 onion finely chopped; 3-4 cloves garlic, finely minced, 5-6 thin slices of ginger ginger; half small head of cabbage sliced into thin shreds; 1 small-medium carrot, thinly sliced into matchsticks; leaf mustard, sliced and separate stems and leaves
Directions: Pre-fry half the shallots and onions till caramelized, then remove from wok and set aside. In the shallot and onion oil, pre-fry the shrimp heads and shells till the shells turn pinkish red. Add 1 tbsp of cooking wine and let it sizzle for aroma. Add 1-2 cups waters, add the caramelized onions and shallots back into the broth and simmer for about 10-15 minutes to create the broth. Set the broth aside. Wipe the wok dry.
Add some oil and when heated, pre-fry the remaining half of shallots and onions. Then add carrots, ginger, garlic and fry for about 5 minutes till carrots are slightly tender and more flavors to develop. Then add cabbage and stems of leaf mustard. Combine and fry thoroughly. Add about 1 cup of water and 1/2 the amount of shrimp broth and allow the entire mixture to simmer at low-medium heat for about 15 minutes or more. Add leaf mustard leaves, add remaining shrimp broth and continue simmer for about 5 minutes, then add the shrimps to cook (shrimps take less than 10 mins to cook). It should be about 30-40 minutes from start of cooking by now and flavors have developed. Add the cooked noodles, toss in the vegetables mixture and combine well. At this time, the noodles absorb the brothy flavors. Sea salt to taste and generous dashes of freshly ground white pepper.
More leaf mustard (Asian mustard greens, 芥菜) recipes and dishes to come!
Sharing this with Presto Pasta Nights hosted by creator of the same event, Ruth of Once Upon a Feast. Also sharing with Hearth and Soul.
Tag: leaf mustard,mustard greens
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