Leftover chinese greens
Mmmm, Chinese take-out.
I came up with this recipe on the fly as a way to hold on to some delicious mustard greens that were wilting more quickly than I could consume them. The result is a salad of wilted but still crisp greens, as if they had been just lightly steamed, in a sauce eerily reminiscent of chinese take-out. Perfect thing to pack for work, especially when you know your corporate lunch is going to be from PF Chang’s.
If you can get them (and if you’re okay with it digestively!), adding fresh wood ear mushrooms really adds heartiness and authenticity to this dish. (You could also use shiitake!)
By the way, while I’m pretty sure these amounts will produce tasty food, please take all measurements as guidelines; I rarely measure things when I make food for myself. Taste and test as you go.
4 cup chinese greens (baby bok choy and mustard greens work great)
2 green onions
1 green garlic sprig (or 2 cloves garlic)
.333 cup wood ear mushrooms, fresh, (optional)
3 tablespoon sesame oil
1½ tablespoon water
1½ tablespoon nama shoyu
1 dash agave nectar or honey
1 teaspoon kombucha or vinegar
1 sprinkle chinese 5-spice powder
cayenne pepper, (optional)
white pepper, (optional)
- The greens:
- Chop any hard, tough bits off the greens and discard.
- Pack the greens tightly together. If they are of the long and leafy sort (like mustard greens), roll them neatly lengthwise, or twist tightly.
- With a nice sharp knife, chop 1-inch segments, starting at the leafy tips and moving towards the base.
- Mince the green onions and green garlic (or garlic cloves) finely.
- The sauce:
- Whisk the liquid ingredients together until well blended. Careful with the sweetener—a tiny bit brings out the spices, but too much can easily become cloying.
- Sprinkle in 5-spice powder, whisking as you go.
- Add cayenne and/or white pepper to taste.
- Roughly chop the wood ear mushrooms, if you have them.
Now just toss all the ingredients into a 1-litre jar and stir to mix. Try to get the liquid to cover all the greens. It won’t look as juicy when you first make it as it will when it’s ready—a lot of the liquid will be expressed from the greens themselves.
Refrigerate this overnight. And in the morning, whaddyaknow—leftover chinese greens.