Braised Chinese Mustard Greens

This is a homey, comforting, vegan dish that also helps you to stretch your food dollar! Only the stems of the greens are called for, leaving the leaves for something like Mustard Greens with Pressed Beancurd or Vegetarian Mustard Green Soup on another day.

For a quick intro to Chinese mustard greens, see the Mustard Greens with Pressed Beancurd post. You can also substitute napa cabbage, the larger bok choy, or other greens that have a sizeable edible stem. You can use fresh or rehydrated dry shiitakes for this recipe or even play with whatever fresh mushrooms are at the market these days – I’m seeing a lot of gorgeous oyster mushrooms at our local farmers’ market right now.

ingredients:

  • 1 head of Chinese mustard greens
  • 10 fresh shiitake mushrooms
  • 1 medium carrot
  • 1 T oil
  • 3 slices fresh ginger root
  • salt, to taste – you may not need any

sauce:

  • 1 T light soy sauce
  • 1 tsp brown or raw cane sugar
  • 1/2 c water or broth (or, if you’re using rehydrated mushrooms, the liquid from soaking them is a great one to use for this)
  • 1 T cornstarch

method:

  1. Bring a pot of water to a boil.
  2. Separate the stalks of the greens from the core and soak 10 m in cool water. Rinse and repeat until no grit remains in the bowl or sink.
  3. Cut the leafy part of the greens away from the stem, shake or pat them dry, and reserve them for another dish, even another day. Cut the stems into large bite-sized pieces, roughly 1.5″ on a side.
  4. Remove the mushroom stems and reserve them for making broth. Cut the caps into halves or quarters if large.
  5. Peel the carrot and cut into 1/8″ thick slices: you can do this on the diagonal, lengthwise, or even make carrot flowers by cutting long grooves lengthwise, then slicing crosswise for an extra pretty presentation.
  6. Blanch and shock the mustard green stems and carrots – they should be crisp-tender and brightly colored.
  7. Combine the sauce ingredients in a bowl and set aside.
  8. Heat the oil in the wok over high heat, explode the ginger root just until fragrant.
  9. Add the mushrooms, stirfry quickly for 1 m.
  10. Add the sauce ingredients and bring to a boil. Reduce to a simmer, and cook out the starchy flavor, stirring for approximately 1-2 m.
  11. Add the greens and carrots just until they are heated through.
  12. Adjust the seasoning and serve.

nutritional data:

All in all, a very healthy dish. The sodium content can be lowered if you play with the amount of soy sauce you use, and you can also reduce the amount of oil, although it does give the dish a lovely sheen and also a bit of body. I have assumed you will have approximately 1.5 c of greens, I have used water in place of broth, and no added salt. The recipe serves 4 as part of a larger meal, and figures are given per serving.

  • Total calories 84, calories from fat 32
  • Total fat 4 g, saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 269 mg
  • Total carbs 12 g, dietary fiber 2 g, sugars 2 g
  • Protein 2 g
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