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Previous projects:
1. Exploring Taipei's eats during my last Taipei trip
2. The "One new dish a day!" project and my review.

Tuesday, August 10, 2010

雪菜, 蘑菇, 腐竹, 新鮮小芥菜 Pickled Gai Choy, portobella mushrooms, dried bean threads, and fresh gai choy

雪菜, 蘑菇, 腐竹, 新鮮小芥菜 pickled gai choy, portobella mushrooms, dried bean threads, and fresh gai choy
Made on August 10, 2010

Chinese mustard greens are also called Gai Choy.

Ingredients: The amount of each ingredient is flexible and up to personal preference.
  1. Pickled Gai Choy, prepared based on the recipe at
  2. Portobella mushrooms, sliced
  3. Dried bean threads, soaked in cold water for 15 minutes until soft and ready to use
  4. Fresh Gai Ghoy, the tender part at the center
Cook each ingredient separately as follows.
  1. Saute the pickled Gai Choy in oil until it turns soft and a little brownish; and add some sugar to taste.
  2. Saute the mushrooms in oil until soft and add some salt and sugar to taste. Save the liquid for next step braising the dried bean threads
  3. Braise the dried bean threads in water, the mushroom liquid, soy sauce and sugar for 5 minutes.
  4. Add the fresh Gai Choy to the dried bean threads and continue to braise for 2 minutes.
  5. Mix all ingredients.

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