Posted in Experiments, Recipes

Steamed Ribs with Pickled Mustard Greens and Chili

Steamed Rib Mustard Pickle 1

I have posted quite a few recipes using pickled mustard greens, both my own homemade variety and commercial products, and, today, I am going to use the Thai Fermented Mustard Greens I featured yesterday. Steamed pork ribs with a little chili sounded like a nice way to try it out, so here it is… Continue reading “Steamed Ribs with Pickled Mustard Greens and Chili”

Posted in Experiments, Recipes

Pork Belly with Pickled Mustard Greens

When I featured Pickled Mustard Greens in a recent foodstuffs post, I mentioned that my wife and I especially like them cooked with pork belly slices. My wife is out of town at the moment but I have a hankering for this homey dish so I thought I would whip up a batch for my supper and share the very simple little recipe with you…  Continue reading “Pork Belly with Pickled Mustard Greens”

Posted in Experiments, Recipes

Sichuan Beef with Pickled Mustard Greens and Peanuts

I had some pickled mustard greens leftover from a previous experiment that needed using and I took some inspiration from a recipe using pork that I came across in a very decent Wei-Chuan publication entitled Chinese Cuisine by Huang Su-Huei. For this experiment, I switched the pork for beef and jazzed up the basic idea using some fiery ‘la doubanjiang’ , or Sichuan Chili Bean Paste…  Continue reading “Sichuan Beef with Pickled Mustard Greens and Peanuts”

Posted in Experiments, Recipes

Beef Shreds with Pickled Mustard Greens (酸菜炒牛肉絲)

When I wrote my post introducing you to Pickled Mustard Greens a couple of days ago, I decided to use some the package I bought in a very simple, home-style (家常) Chinese dish with beef. The combination is not original with me though, and while it is a fairly common one, it is not something you will likely encounter in restaurants. Rather, it is much more the sort of thing that you would find cooked as part of a simple, family meal. This is my take… Continue reading “Beef Shreds with Pickled Mustard Greens (酸菜炒牛肉絲)”