Sour Mustard Green

  

 My parent made this a lot when we were younger.  This happened to be one of my favorite Kai Choy recipe.  

Pickled Sour Mustard

4 bunches of Kai Choy or more if you wish

Water

Salt

Lengkuas 2-3 inches

Fresh Tumeric 4 pieces

Sterilize a clean jar with big opening

4 bunches or more of fresh Kai Choy (wash thoroughly and drained on colander/sieve)

In a stock pot boil some water

Blanch the Kai Choy for 1 minute until the color change and set aside on a colander to cool.

The water let it cool which you need to pour into the jar later

Add the blanched Kai Choy in side the sertilized jar adding 1-2 Tb salt on each layer.  Drizzle some crushed Lengkuas and Fresh tumeric.  Making sure you add enough water to cover the Kai Choy so everything is emerged.  Cover and let it sit for 10 days.

Fried Sour Mustard Green with Sirloin Beef

Ingredients:

Slice thinly sirloin beef

slice thinly sour green mustard

Sweet soya sauce

light soya sauce

Black pepper

Sugar

Minced garlic

Oil 3 Tbs

Heat frying pan, add 3 Tbs of cooking oil, add minced garlic saute then add in sliced sirloin and saute.  Once it is about 3/4 cooked then proceed to add in the sour mustard.  Add some light soya sauce and sugar if need be.