Top 10 Delectable Dishes Crafted from Pickled Mustard Greens - Mytour.vn

Ingredients:

• 300g pork belly
• 150g pickled mustard greens
• 1 dried onion, several cloves of garlic
• Seasonings: fish sauce, salt, seasoning powder, black pepper

Directions:

• Wash the pork thoroughly, then blanch it in warm water with a small piece of ginger and a purple onion for about 3 minutes, remove the pork and let it cool.
• After blanching, cut the pork into square pieces, marinate with onion, garlic, seasoning powder, and fish sauce. Marinate for 20 to 30 minutes to allow the spices to penetrate deeply into the meat.
• Heat the pot and add the marinated pork, stir-fry with 1 tablespoon of fish sauce.
• When the meat firms up, add water (pour water to cover the meat). At this point, you can add a little food coloring (seasoning water) for a better color.
• Simmer over low heat until the water reduces to about ½, then add pickled mustard greens, bring to a boil, reduce the heat, and continue simmering.
• When the water nearly dries out, adjust the seasoning to taste, then turn off the heat. You can also add a few pieces of chili if you like spicy food, besides, chili also enhances the flavor of the dish. For this dish, you should not let the water dry out completely, as the gravy from the pork is delicious when served with rice.

Ingredients:

• 1 plate of pickled vegetables.
• 1 tomato.
• 1 dried onion.
• 1 bowl of pork fat.
• 2 stalks of spring onion.
• Seasonings: fish sauce, seasoning powder, a little salt.

Directions:

• Wash the pork fat, pat dry, then slice thinly and fry in a pan until the fat renders completely, then remove the pork fat to a bowl.
• Wash the tomato, cut into wedges, chop the spring onion, finely chop the dried onion.
• Heat a pan with 1 - 2 tablespoons of cooking oil, add the dried onion and sauté until fragrant. Then add the tomato, a pinch of salt, and stir-fry until the tomato is soft.
• When the tomato is soft, add the pickled vegetables and sauté for a few minutes, then add fish sauce, seasoning powder, pork fat. Continue to stir until the vegetables absorb the seasoning, the vegetables firm up, then add the spring onion, stir evenly and turn off the heat. Note that pickled vegetables are already salty, so when seasoning, you need to add the right amount of seasoning to avoid the dish being too salty.
• Serve pickled vegetables stir-fried with pork fat on a plate. This dish is delicious when served with hot rice.

Ingredients:

• Pork heart 300 gr
• Pickled mustard greens 200 gr
• 1 tomato
• 10 gr spring onions
• 1 small ginger
• 1 tablespoon white wine

Directions:

• First, soak the pork heart in a mixture of saltwater or vinegar.
• Squeeze the pork heart firmly in that mixture. You can also sprinkle table salt directly on the heart and vigorously rub to clean it thoroughly. Rinse the heart with clean water and squeeze out excess water.
• You can buy pickled mustard greens at the market, supermarket, or make them at home. Soak the pickled mustard greens in diluted saltwater to reduce the saltiness. Then rinse with clean water and squeeze out excess water. Rinse the tomato with water and cut into wedges. Wash the spring onions and cut into 3 - 4 cm pieces. Ginger doesn't need to be peeled, slice it into pieces and crush them.
• Heat a pot on the stove, then add about 200ml of filtered water, add the chopped spring onions and crushed ginger, then bring to a boil.
• When the water boils, add the cleaned pork heart to the pot to blanch briefly. You can add 1 tablespoon of white wine or a little lemon juice to effectively remove the odor from the heart.
• Blanch the heart for about 5 - 7 minutes, then turn off the heat, remove the heart and place it in a bowl of cold water to maintain its crispness.
• Rinse the heart with clean water once again, then cut it into bite-sized pieces.
• Heat a pan on the stove, then add about 1 tablespoon of cooking oil and a little minced garlic, sauté until fragrant.
• Once the garlic is fragrant, add the boiled heart to the pan and stir-fry for about 5 - 7 minutes, then transfer to a clean plate. Reheat the pan with 2 tablespoons of cooking oil, then add the tomato and stir-fry for about 2 - 3 minutes.
• Add the pickled mustard greens and stir-fry evenly. Season with 1 tablespoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1 teaspoon of sugar. Finally, add the heart to the pan, stir-fry for another 2 - 3 minutes, and it's done.

Ingredients:

• 1 large bowl of cold rice (depending on each person's portion)
• 300g beef sirloin.
• 250g pickled mustard greens.
• 2 eggs.
• Seasonings: Salt, oyster sauce, seasoning powder, soy sauce, garlic, dried shallots, black pepper.
• Utensils: Deep frying pan and non-stick pan

Directions:

• Scoop the rice into a large bowl and gently squeeze to loosen the grains.
• Thinly slice the pickled mustard greens.
• Rinse the beef sirloin with diluted saltwater, then freeze for about 3 minutes to firm up. Slice the beef thinly and marinate with a little black pepper, a little salt, a small spoon of oyster sauce, half a small spoon of sugar, mix well, marinate for about 15 minutes.
• Heat oil in another pan, wait until the oil is hot, then add garlic and minced shallots, sauté until fragrant, then add the beef and stir-fry until the beef is tender, then add the pickled mustard greens, season to taste, transfer the beef mixture to a separate bowl.
• Beat the eggs in a bowl. (Eggs will give the fried rice a beautiful yellow color and beating the eggs will evenly coat the rice).
• Add 2 tablespoons of cooking oil to the deep frying pan, then add minced shallots and garlic, sauté until fragrant, add the cold rice from step 1, stir-fry over high heat for about 5 - 8 minutes. Add the beaten eggs to the rice, stir-fry until the rice grains separate, then season with a little oyster sauce and soy sauce.
• Finally, add the bowl of beef and pickled mustard greens to the frying pan, mix well, season to taste according to your family's taste, add chopped spring onions. Turn off the heat, scoop the fried rice into a bowl, serve hot, if desired, serve with soy sauce mixed with minced garlic.
• And there you have it, the beef fried rice is ready.

Ingredients:

• 300g squid tubes
• 2 pieces of mustard greens (about 200g)
• 1 tomato
• 2 sprigs of coriander
• 1 sprig of sawtooth herb
• 1 shallot
• 2 cloves of garlic
• 1 chili pepper
• 1.5 tablespoons of cooking oil
• 1 teaspoon of fish sauce
• A pinch of common spices (Salt/ seasoning powder/ sugar/ MSG)

Directions:

• Cut the squid tubes lengthwise and remove the cartilage. Remove the eyes and beak from the squid, then peel off the skin and wash the squid with diluted saltwater 2-3 times. Rinse again with clean water and drain.
• Bring a pot of water to boil. Blanch the prepared squid for about 3 minutes to remove any fishy smell, then remove and rinse 2-3 times under strong running water. After draining, slice the squid diagonally into bite-sized pieces. Separate the mustard greens, remove excess leaves, wash with water to reduce the sourness, and drain. Then, cut diagonally into bite-sized pieces. Rinse and drain the tomato, then cut into wedges. Wash and drain the coriander and sawtooth herb, then chop. Peel and mince the shallot. Remove the seeds from the chili pepper and slice thinly. Peel and mince the garlic.
• Heat a pan and add 1 tablespoon of cooking oil. Once the oil is hot, add the minced garlic and sauté until fragrant.
• When the garlic turns golden and fragrant, add the marinated squid and stir-fry over high heat for about 5 minutes until the squid is cooked and fragrant, then transfer to a plate.
• Heat the pan again, add the remaining 1/2 tablespoon of cooking oil. Once the oil is hot, add the sliced shallot and sauté until fragrant.
• When the shallot turns golden and fragrant, add the sliced chili pepper, stir well. Next, add the prepared mustard greens and stir-fry over high heat for about 3 minutes until tender and crisp.
• Then, add the tomato and cooked squid to the pan, mix and stir-fry evenly for about 5 minutes, until the ingredients are cooked. Season with 1/2 teaspoon of MSG, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 teaspoon of fish sauce.
• Stir-fry for another 2 minutes, then taste and adjust the seasoning. Add the chopped coriander and sawtooth herb, stir well once more, then transfer the dish to a plate and invite everyone to enjoy.

Ingredients:

• 300g pickled mustard greens
• 300g beef tendons
• 2 tomatoes, ginger, shallots, Chinese celery, dried shallots, fish sauce, seasoning powder, chili paste or fresh chili if you like it spicy
• Raw vegetables for serving

Directions:

• Wash the beef tendons thoroughly, cut into bite-sized pieces, marinate with a little fish sauce, seasoning powder, and julienned ginger for 15 minutes.
• Squeeze excess water from the pickled mustard greens, rinse and cut the tomatoes into wedges, peel and mince the dried shallots.
• Heat a pot, add a little cooking oil, then sauté the minced dried shallots until fragrant. Next, add the marinated beef tendons and stir-fry over high heat until the beef is no longer pink. Then pour in 200ml boiling water, if you have bone broth, it's even better. Bring to a boil, skim off the foam, and simmer until the beef tendons are tender.
• Add a little cooking oil to a pan, add the tomatoes and stir-fry briefly, then add the pickled mustard greens and stir-fry for 3-5 minutes.
• Add the stir-fried pickled mustard greens to the beef tendon pot, continue cooking for about 5-10 minutes, season to taste. If you prefer it spicy, add a little chili paste or fresh chili at this point. Before removing from the heat, sprinkle some Chinese celery and minced shallots into the soup, then serve hot. This dish goes well with raw vegetables!

• 300g beef
• 300g pickled mustard greens
• 1 onion
• 2 tomatoes
• 1 chili pepper
• 10g garlic
• 20g spring onion
• 10g coriander
• 2 teaspoons seasoning powder
• 1 teaspoon sugar
• 1.5 teaspoons cooking oil
• 1/2 tablespoon sesame oil
• 1/2 tablespoon soy sauce

Instructions:

• Prepare the ingredients: Rinse the pickled mustard greens thoroughly with water 2 - 3 times to reduce sourness and remove dirt, drain, and cut into small pieces. Rinse the tomatoes, onions, and cut into wedges. Wash and cut the spring onions into sections. Finely chop the garlic. Rinse the beef with diluted saltwater, then rinse with water. Use paper towels or a clean cloth to dry the remaining water on the beef. Then cut the beef into thin slices horizontally to avoid toughness when eating.
• Marinate the beef: Marinate the beef with 2 teaspoons of seasoning powder, 1 teaspoon of sugar, 1.5 teaspoons of cooking oil, 1/2 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, mix well, and marinate for about 15 - 20 minutes for the beef to absorb the spices.
• Stir-fry the beef: Heat the cooking oil in a pan, add half of the chopped garlic and stir-fry until fragrant. After the garlic is fragrant, add the marinated beef to stir-fry over high heat until the beef is about 70% cooked, then add the tomatoes. Stir-fry until the tomatoes and beef are cooked, then turn off the heat. After removing all the beef and tomatoes from the pan, add about 1/2 tablespoon of cooking oil to the pan. Add the remaining chopped garlic to stir-fry until fragrant. Then add the pickled mustard greens and stir-fry. Season with 1 teaspoon of seasoning powder, 1/2 tablespoon of soy sauce, and 1 teaspoon of sugar. Add the onion wedges and stir-fry until all the ingredients are evenly coated with the spices. Finally, add the beef and tomatoes back to the pan, stir-fry for another 2 minutes. Adjust the seasoning to taste, add the chopped spring onions, stir briefly, and turn off the heat.
• Finished product: The stir-fried beef with pickled mustard greens is visually appealing. The beef is tender, well-seasoned, and not tough, with a tempting aroma combined with the crispy, sour taste of pickled mustard greens. This dish goes well with steamed rice and a little chili soy sauce on the side.

• 1 kg roast pork
• 600 grams pickled mustard greens
• 1 garlic bulb
• 4 spring onions
• 2 chili peppers
• 600 ml fresh coconut water
• cooking oil
• salt
• sugar
• seasoning powder
• ground pepper
• soy sauce

Instructions:

• Cut the roast pork into small bite-sized pieces.
• Remove the inner young leaves of the pickled mustard greens, wash them thoroughly with water several times. Cut into small pieces and drain.
• Peel the garlic, put it in a blender and blend until smooth. Trim the roots of the spring onions, wash them clean, and cut into small sections. Wash the chili peppers clean and chop finely.
• In a bowl, combine the seasoning: 5 tablespoons soy sauce, 1/2 teaspoon salt, 1 teaspoon ground pepper, 1 tablespoon seasoning powder, 1 tablespoon sugar. Add the chopped chili peppers and mix well until the mixture is well combined.
• Heat oil in a pan. When the oil is hot, add the minced garlic and stir-fry until golden brown. Then add the roast pork and stir-fry for about 5-7 minutes. Then add the prepared sauce mixture. Stir-fry until the roast pork is evenly coated and turns a rich color. Add the pickled mustard greens and stir-fry for another 10 minutes. Add the spring onions.
• When the sauce is almost dried up, add 600ml of fresh coconut water and simmer over low heat. Adjust the seasoning to taste. When the sauce thickens, turn off the heat.
• Serve the roast pork braised with pickled mustard greens on a plate. Enjoy it with hot steamed rice.