Monday, April 22, 2013

Syut-choi 雪菜 (snow – vegetable) and recipe

Preserved mustard cabbage or syut-choi in Cantonese (雪菜 – lit. means snow – vegetable) is a salted vegetable commonly found at wet markets in Hong Kong.

Syut choi
also called syut-lèih-hùhng/syut-léuih-hùhng 雪黎红,雪里红 

Syut-choi is is chopped thinly and added in some Cantonese stir-fries. It is also used as a topping for noodle soups. 

I usually used it myself in the following recipe that was given to me by a friend.

Bamboo shoots with preserved mustard cabbage

  • 100 g preserved mustard cabbage
  • 2 cups salted water (to blanch carrots and bamboo shoots)
  • 100 g carrot, shredded
  • 2 large fresh bamboo shoots sliced
  • 15g black fungus (once dehydrated they will expand to ~ 1 rice bowl)
  • 3 Tbsps. vegetable oil
  • 1 clove of garlic, sliced thinly
  • 2 sprigs of spring onion
  • Salt and black pepper, to taste

2 tsps. Sugar
1 Tbsps. rice wine
¼ cup water
2 Tbsps. light soy sauce
1/8 tsp. ground black pepper
½ tsp. corn-starch
½ Tbsp. water
1 Tbsp. dark soy sauce
1 tsp. sesame oil

Bamboo shoots - Jûk-séun

Black fungus –cloud ear - wàhn-yíh 雲耳
  1. Soak the preserved vegetables in water for 2 hours. Rinse and drain. Cut into 5 cm pieces; parch in a hot frying pan over low heat until dried.
  2. Blanch the carrots and bamboo shoots in salted boiling water.
  3. Soak black fungus in water for ½ hour. Rinse and drain. Cut into small sections if too big.
  4. In a frying pan add oil and sauté the garlic until fragrant. Add the preserved vegetables, and stir well. Add the carrots, black fungus, and bamboo shoots.
  5. Add seasoning ingredients; stir well. Cook for a few minutes or until carrots are tender, stirring continuously. 
  6. Add the sauce and stir well.
  7. Season to taste and transfer to a dish. Scatter the chopped spring onions, toss thors thoroughly and serve hot.

I cook at least twice a week a vegetarian dinner and this is one of the recipes I like to make. I like the various textures of the mixed ingredients and the range of colours. Hope you will try it once. Enjoy!

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