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Salted Mustard Greens with Tofu and Edamame Beans Recipe

Salted Mustard Greens with Tofu and Edamame Beans Recipe

Salted Mustard Greens with Tofu and Edamame Beans Recipe

Salted mustard greens are used in many Taiwanese dishes. Here, it is cooked with tofu and edamame beans. Although salted mustard greens must be prepared in advance, it is not difficult to do. Carrot leaves and rapeseed (yu choy) can also be used in place of mustard greens.

Ingredients :

  • 2 Tbsp cooking oil
  • 1/4 tsp finely chopped garlic
  • 1 red chilli, sliced
  • 100 g (31/2 oz) edamame beans, blanched
  • 200 g (7 oz) extra firm tofu, cut into 1-cm (1/2-in) cubes

Seasoning

  • 100 ml (31/2 fl oz) water
  • 1 Tbsp light soy sauce
  • 1 tsp salt
  • 11/2 tsp sesame oil

Salted Mustard Greens

  • 500 g (1 lb 11/2 oz) mustard greens
  • 30 g (1 oz) sea salt

Method :

  1. Prepare the salted mustard greens 3 days in advance. Rinse and drain the mustard greens. Sprinkle the sea salt over the mustard greens and rub the salt in gently. Leave for 1 hour.
  2. Squeeze to remove the water from the mustard greens. Place in a container with a lid and set aside in a cool, dark
    place for 3 days before using. After this, the salted mustard greens can be kept refrigerated for up to 7 days.
  3. Rinse the salted mustard greens and squeeze dry. Chop finely and set aside.
  4. Heat the oil in a wok over medium heat. Add the garlic and chilli and stir-fry for about 10 seconds.
  5. Add the salted mustard greens and stir-fry for 1 minute.
  6. Add the edamame beans, tofu and seasoning. Stir-fry until the ingredients are almost dry.
  7. Dish out and serve immediately.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Three-Cup Mushrooms Recipe”