Friday, November 09, 2007

Beef and Pickled Mustard Greens

Copyright 2007 by Cooking With The Single Guy

6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil

In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Xiao Shing wine. Set aside for at least 10 minutes.

Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.

Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock. Garnish with toasted sesame seeds.

Makes 2 to 3 servings. Serve with steamed rice.

Pair with a glass of Pinot Noir.

TIP: The best pickled mustard greens to get for this dish should have a nice yellow-green color, not dull brown. It should also be crunchy, although sometimes that’s hard to tell in the packaging. Most Asian grocery stores will sell pickled vegetables in vacuum packs. Fresh versions are sometimes sold in jars in the refrigerated section.


Unknown said...

Can't believe nobody commented on this wonderful recipe. I guess most people don't know how wonderful pickled mustard can be. Very good recipe; am about to prepare it for the third time.

Unknown said...

I'm making this for dinner tonight! I've never made it at home before, but I love it in restaurants. My mom told me how she used to buy the pickled choi from a big barrel in Chinatown, but then the health department put an end to the practice. But how come I can still find deli-style pickles and a variety of Middle Eastern pickled vegetables in barrels in specialty shops in New York, but they don't let the Chinatown shops do it? My mom says the packaged stuff just isn't as good. Enough ranting. Thank you for the recipe. I'm looking forward to preparing--and eating!--this.