Sunday, April 20, 2014

Egg Stir-Fry Chinese Mustard 雪菜炒蛋

Being homemade, it is not recommended to store the preserved Chinese leaf mustard greens for too long in the fridge. In addition to this vegetarian version with crisp tofu, I was thinking about other meatless options that may be possible.


Chinese leaf mustard is a "warming" vegetable that is a source of vitamin B1. B2, C, and minerals - calcium and iron. Other than detoxifying the body, it is also especially good for mucous discharge, cough, chest congestion.




Stir-Fry Chinese Leaf Mustard with Egg 雪菜炒蛋
Ingredients:
2 eggs, lightly whisked
2 green onions bottom, thinly sliced
1tbsp ginger matchsticks
1 chili padi, thinly sliced
4-5 mustard greens (preserved, homemade), finely chop the stems, and leaves and keep them separated

Directions: Fry whisked eggs, scrambling up into smaller bits, till they are cooked. Dish out set aside. Add 1tsp oil and fry the green onions, ginger, and chili, then add them stems first, fry for 2-3 mins, then add the leaves, and fry for 2mins. Add in cooked eggs and fry for another 2 mins.

This dish goes well with steamed rice or warm rice porridge/congee.


The lightly sauteed preserved leaf mustard greens were perfectly cooked with tender crisp bite, subtle "mustardy" flavors and balance the firm yet pillowy texture of egg scramble.


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