Spicy Sour Mustard Greens

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15 likes 1 klip

This is a spicy and sour vegetable stew commonly made from leftovers roasted meat & bones. The recipe is simple & the stew is unbelievably flavorful.

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Prep Time

10 min

PT10M
Cook Time

1 hr

PT1H
Wait Time

--

PT0S PT1H10M
Spicy Sour Mustard Greens

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Have ready all ingredients needed.

Have ready all ingredients needed.

Step 2

First, rinse well fresh mustard greens and then cut into large pieces, about 2 inches piece. Add the greens in a pot or wok of boiling salted water. You may need to push them down in the wok to make room. Briefly blanch for about 3 minutes. Drained and set aside.

First, rinse well fresh mustard greens and then cut into large pieces, about 2 inches piece. Add the greens in a pot or wok of boiling salted water. You may need to push them down in the wok to make room. Briefly blanch for about 3 minutes. Drained and set aside.

Step 3

Crush fresh white peppercorn in a mortar. This helps to better release the flavor. Then gently remove petals from torch ginger buds. Next cut tomatoes into wedges.


Step 4

Briefly wash some tamarind slices.

Briefly wash some tamarind slices.

Step 5

Soaked and deseed dried chillies before use.

Soaked and deseed dried chillies before use.

Step 6

Bruise the upper bulb of lemongrass by smashing it with the side of a wide knife. This helps to release some of the aromatic oils in the lemongrass. And we're ready to cook the dish.

Bruise the upper bulb of lemongrass by smashing it with the side of a wide knife. This helps to release some of the aromatic oils in the lemongrass. And we're ready to cook the dish.

Step 7

First, put the left over meat and bones into a large stock pot. Add in the dried chillies, dried tamarinds and crushed lemongrass.

First, put the left over meat and bones into a large stock pot. Add in the dried chillies, dried tamarinds and crushed lemongrass.

Step 8

Add in water and bring the stock to a boil. Allow to simmer for 30 minutes.

Add in water and bring the stock to a boil. Allow to simmer for 30 minutes.

Step 9

Then add in the cut tomatoes, torch ginger flower petals, vietnamese coriander leaves and crushed white peppercorns.

Then add in the cut tomatoes, torch ginger flower petals, vietnamese coriander leaves and crushed white peppercorns.

Step 10

Next, add in all the seasonings. Stir to mix everything together.

Next, add in all the seasonings. Stir to mix everything together.

Step 11

Add in the blanched mustard greens. The vegetables may seem a lot but they will cook down.

Add in the blanched mustard greens. The vegetables may seem a lot but they will cook down.

Step 12

Over low heat, allow to simmer for another 30 minutes or until the meat and bones have released their flavors and the mustard greens are very tender (more yellow in colour).


Step 13

Taste to see if it's spicy, sour and salty enough. If it lacks any of these flavors, add more chillies, tamarind slices or soy sauce accordingly. This dish is so appetizing and is GREAT on its own and even better eaten with hot steamed rice. SO ENJOY!


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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Spicy Sour Mustard Greens

Spicy Sour Mustard Greens

By huangkitchen

This is a spicy and sour vegetable stew commonly made from leftovers roasted meat & bones. The recipe is simple & the stew is unbelievably flavorful.

Prep Time

10 min

Cook Time

1 hr

Wait Time

--

Ingredients

Serves 6

Instructions

Have ready all ingredients needed.

Step 1

Have ready all ingredients needed.

First, rinse well fresh mustard greens and then cut into large pieces, about 2 inches piece. Add the greens in a pot or wok of boiling salted water. You may need to push them down in the wok to make room. Briefly blanch for about 3 minutes. Drained and set aside.

Step 2

First, rinse well fresh mustard greens and then cut into large pieces, about 2 inches piece. Add the greens in a pot or wok of boiling salted water. You may need to push them down in the wok to make room. Briefly blanch for about 3 minutes. Drained and set aside.

Crush fresh white peppercorn in a mortar. This helps to better release the flavor.  Then gently remove petals from torch ginger buds. Next cut tomatoes into wedges.

Step 3

Crush fresh white peppercorn in a mortar. This helps to better release the flavor. Then gently remove petals from torch ginger buds. Next cut tomatoes into wedges.

Briefly wash some tamarind slices.

Step 4

Briefly wash some tamarind slices.

Soaked and deseed dried chillies before use.

Step 5

Soaked and deseed dried chillies before use.

Bruise the upper bulb of lemongrass by smashing it with the side of a wide knife. This helps to release some of the aromatic oils in the lemongrass. And we're ready to cook the dish.

Step 6

Bruise the upper bulb of lemongrass by smashing it with the side of a wide knife. This helps to release some of the aromatic oils in the lemongrass. And we're ready to cook the dish.

First, put the left over meat and bones into a large stock pot. Add in the dried chillies, dried tamarinds and crushed lemongrass.

Step 7

First, put the left over meat and bones into a large stock pot. Add in the dried chillies, dried tamarinds and crushed lemongrass.

Add in water and bring the stock to a boil. Allow to simmer for 30 minutes.

Step 8

Add in water and bring the stock to a boil. Allow to simmer for 30 minutes.

Then add in the cut tomatoes, torch ginger flower petals, vietnamese coriander leaves and crushed white peppercorns.

Step 9

Then add in the cut tomatoes, torch ginger flower petals, vietnamese coriander leaves and crushed white peppercorns.

Next, add in all the seasonings. Stir to mix everything together.

Step 10

Next, add in all the seasonings. Stir to mix everything together.

Add in the blanched mustard greens. The vegetables may seem a lot but they will cook down.

Step 11

Add in the blanched mustard greens. The vegetables may seem a lot but they will cook down.

Over low heat, allow to simmer for another 30 minutes or until the meat and bones have released their flavors and the mustard greens are very tender (more yellow in colour).

Step 12

Over low heat, allow to simmer for another 30 minutes or until the meat and bones have released their flavors and the mustard greens are very tender (more yellow in colour).

Taste to see if it's spicy, sour and salty enough. If it lacks any of these flavors, add more chillies, tamarind slices or soy sauce accordingly. This dish is so appetizing and is GREAT on its own and even better eaten with hot steamed rice. SO ENJOY!

Step 13

Taste to see if it's spicy, sour and salty enough. If it lacks any of these flavors, add more chillies, tamarind slices or soy sauce accordingly. This dish is so appetizing and is GREAT on its own and even better eaten with hot steamed rice. SO ENJOY!

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