Try this Pickled Mustard Greens (Suen Gai Choy) recipe, or contribute your own.
Suggest a better descriptionPREPARATION: Bring pickling mixture to a boil. Simmer for a few minutes until sugar and salt are dissolved. Set aside to cool completely. Break side branches off the center stalk of the mustard greens. Tear off leaves and save them for soup. Using only the branches, cut 1 inch to 1 1/2 inch chunks. Blanch them in a pot of boiling water for 1 minute. Rinse under cold water. Drain and let cool completely. In two 1- quart glass jars (cleaned and rinsed with hot water) place mustard greens and 2 slices of fresh ginger root and fill with the cooled pickling mixture. Cover and refrigerate for one week. Serve chilled as a side dish. DO AHEAD NOTES: These keep well in refrigerator for several months, except they will be munched up long before then. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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Serving Size: 1 Serving (1372g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2543 | ||
Calories from Fat: 19 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.2mg | 3 % | |
Potassium 1624.4mg | 43 % | |
Total Carbohydrate 646.9g | 190 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 630.9g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2543
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