Comments on: Chinese Mustard Greens (芥菜)

By: MsLinda

MsLinda — Tue, 24 Dec 2024 01:47:47 +0000

Thanks for this post. I absolutely love our American mustard greens and have been checking local Asian groceries in hopes of finding Chinese mustards for pickles and stir-fry. I don’t mind the bitterness too much. It’s a special taste to me. Can’t wait to find any variety (big smile).

By: Bill

Bill — Thu, 01 Feb 2024 20:07:21 +0000

In reply to Edward Chang. Hi Edward, you are probably right, we see so many varieties of mustard greens out there that's it tough to tell the difference, and even the vendors use the names interchangeably :) Even more challenging for us is to get the right seeds for planting xuelihong, so if you happen to know, please share the info!

By: Bill

Bill — Thu, 01 Feb 2024 20:05:56 +0000

In reply to Dorothy Sam. Hi Dorothy, thank you for the kind words!

By: Edward Chang

Edward Chang — Wed, 24 Jan 2024 19:28:15 +0000

By the way, the general name for leafy mustard green might be xiao jie cai or small mustard green which is what you have shown.

By: Edward Chang

Edward Chang — Wed, 24 Jan 2024 19:25:03 +0000

Xuelihong is a special type of leaf mustard green usually available only during the late fall and early winter months and has distinctive leaf shapes and is characterized by long narrow stems almost like Chinese celery. Your picture for small mustard green is not Xuelihong which is preferred to make salted mustard greens in the Jiangnan region.

By: Dorothy Sam

Dorothy Sam — Sat, 07 Oct 2023 17:51:16 +0000

Xie-xie to the Enthusiastic Cooking Family…. sets you apart from all others.
* Presentation of different Chinese choy on the market …for those who are not aware
* Well illustrated of each Choy group & how to be cooked.
* Tips & suggestions of cooking methods
keep it up….. as said ‘ we Eat to Live”

By: Sarah

Sarah — Fri, 27 Jan 2023 14:57:34 +0000

In reply to Anna.

Sorry we didn’t see this comment, Anna! We have a recipe similar to what you’re describing in our new cookbook! https://thewoksoflife.com/the-woks-of-life-cookbook-now-available/

By: Bill

Bill — Fri, 25 Nov 2022 04:39:12 +0000

In reply to Greg. Hi Greg, all preserved and pickled mustard greens will have a high salt content but in general, these ingredients are used to cook other dishes with added ingredients, so the sodium per serving size is less. That said, there is a lot of sodium in preserved and salted food so the only remedy is to enjoy them in moderation ;-)

By: Greg

Greg — Wed, 23 Nov 2022 12:11:22 +0000

I like this BUT the Sodium content is high.
The commercial plastic pack from Thailand suggest a serving portion of 25 g per person, which is tiny.
Drained, the sodium content is 800 mg per 100 ml.
So by time you add chook stock, soy and oyster sauces the safe portion size becomes very very tiny if you wish to not exceed your max DI of 1500 mg sodium.
I have tried to reduce the salt by several rinses in water but all the acidity and yummy taste is washed away with the sodium

By: Sarah

Sarah — Fri, 28 Oct 2022 01:24:42 +0000

In reply to May Luk. Nice!! :)