Pickled Mustard Greens | Sybaritica

I have posted quite a few recipes using pickled mustard greens, both my own homemade variety and commercial products, and, today, I am going to use the Thai Fermented Mustard Greens I featured yesterday. Steamed pork ribs with a little chili sounded like a nice way to try it out, so here it is… Read more

When I featured Pickled Mustard Greens in a recent foodstuffs post, I mentioned that my wife and I especially like them cooked with pork belly slices. My wife is out of town at the moment but I have a hankering for this homey dish so I thought I would whip up a batch for my supper and share the very simple little recipe with you…  Read more

I had some pickled mustard greens leftover from a previous experiment that needed using and I took some inspiration from a recipe using pork that I came across in a very decent Wei-Chuan publication entitled Chinese Cuisine by Huang Su-Huei. For this experiment, I switched the pork for beef and jazzed up the basic idea using some fiery ‘la doubanjiang’ , or Sichuan Chili Bean Paste…  Read more

When I wrote my post introducing you to Pickled Mustard Greens a couple of days ago, I decided to use some the package I bought in a very simple, home-style (家常) Chinese dish with beef. The combination is not original with me though, and while it is a fairly common one, it is not something you will likely encounter in restaurants. Rather, it is much more the sort of thing that you would find cooked as part of a simple, family meal. This is my take… Read more