taken by peachpurple
Here is another vegetable recipe which I had cooked 2 days ago and had almost
forgotten to post it here.
This is one of my favorite Chinese veggies, Mustard Green, locally known as
“Sawi” in Malay language or “Cai Xin” among the Chinese.
This is a really tasty and healthy veggie stir fry with egg sauce and crispy cruller
( known as “you tiao” )that my kids loved best.
Actually, they ate up all the cruller but I insisted that they had to finish at least
half of the mustard greens served on their plates.
It is really difficult to get kids to finish up the greens nowadays!
It takes a little creative and a slight tweaking with the egg sauce that helped to
change the dull, bland, raw taste of mustard greens into a delicious vegetable
dish.
You see, normally I use salt and pepper for the seasoning but this round I had
changed it into chicken stock.
Just heat up the chicken stock which you can use Knorr chicken stock cube and
crack in the egg yolk, stir it constantly in order to turn it into alike shark fin
sauce.
In addition, I added in a little salted egg to the crispy cruller, to bring in the salty
flavor.
Hence, I opt out the salt.
You can buy crispy cruller from roadside stall, hawker centre or pre-packed raw
cruller from the hypermarket.
Deep fry the raw cruller in sufficient hot oil to turn them crispy and brownish.
1. After purchase, discard any yellowish leaves or rot stems
2. Remove the cellophane tape or rubber band used to tie the bunch together.
3. Do not wash the mustard greens until you intend to cook them on that day itself.
4. Keep mustard greens in plastic bag, into the fridge drawer
5. Mustard greens can store up to 3-4 days
l 2 eggs
l 1 salted egg
l 200ml chicken stock
l 1 cruller (you tiao)- store bought
l 1 bunch of mustard green- separate leaves from stems
l Some water
1. Separate the mustard green leaves from the stems.
Discard thick stems or keep them for making soups.
2. Wash and rinse well. I prefer to soak the greens into a basin at least 30min
before cooking time to remove any dirt or chemical sprays.
3. Bring half pot of water to boil. Add 1 tsp of salt, stir.
4. Toss in the mustard greens and stems until cooked, bright green.
5. Arrange the greens attractively on the plate.
6. Peel and chop the salted egg finely.
7. Cut the cruller into thin slices.
8. Heat the chicken stock.
9. When boiled, reduce heat and add the egg, separate the egg yolk from the
whites.
10. Break in the egg yolk into the chicken stock, keep stirring to form strands.
11. Simmer until the eggs are partially cooked.
12. Pour the egg sauce over the cooked mustard greens.
13. Top with chopped salted egg and crispy sliced cruller.
14. Garnish with crispy shallots or ginger strips.
15. Yield: 3 persons
More recipes recommended
French Beans recipe
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View Comments
Love green leafy vegetables. The darker the green, the better. Mustard greens are on my faves list.
This looks so good, and I have been searching for some new recipes