Teczcape-An Escape to Food

As part of the mustard family, mizuna is subtly bitter and peppery. The addition of sweet gojiberries round up this stir-fry very well.


Stir-Fry Garlic Mizuna with Gojiberry 枸杞蒜炒水菜
The recipe of Stir-Fry Mizuna with Garlic can be found here. To plump up the gojiberries before use, you can either soak in water or in cooking wine (e.g. Shaoxing wine, Japanese sake) for 10-15minutes. For soups or stir-fries, add the wine-infused gojiberries towards the end of cooking; at the same time, gently splash the "gojiberries-infused wine" alongside the walls of the pan/wok and as the wine-vapor aroma exudes, it makes the stir-fry more fragrant.

Similar to any other leafy greens such as kale and Bok Choy, it is recommended to add the stems first to saute before adding the leaves because the stems usually take longer to cook.

Being homemade, it is not recommended to store the preserved Chinese leaf mustard greens for too long in the fridge. In addition to this vegetarian version with crisp tofu, I was thinking about other meatless options that may be possible.


Chinese leaf mustard is a "warming" vegetable that is a source of vitamin B1. B2, C, and minerals - calcium and iron. Other than detoxifying the body, it is also especially good for mucous discharge, cough, chest congestion.

Have you tried Mizuna 水菜 (Shui Cai) also known as Japanese mustard? Other than appearing as one of salad-greens components found in some grocery stores' salad boxes, this green vegetable can also be seen, sold on its own, as a whole bunch in some Japanese grocery stores e.g. Mitsuwa (San Jose location)


Japanese mustard greens are rich in the fat-soluble vitamins A and K, and water-soluble vitamin C. As part of the cruciferous vegetable family, which also includes kale, broccoli, cauliflower and Brussels sprouts, it also offers similar cancer-fighting compounds. To extract maximum cancer-protection benefits, it is often best to consume such vegetables in their raw form e.g. in salads and juices.

However when a vegetable reaches the hands of a cook who is often into Chinese-style cooking, stir-frying jumps right in, in preference to salads; but a quick saute it will be, so as not to lose much of the nutrition.

Mizuna can be a great addition to salads as it has a subtle peppery flavor and yet as a mustard green, not as pungent as the Chinese mustard.

Combining preserved Chinese leaf mustard 雪菜, with pork or chicken either in a stir-fry 雪菜炒肉丝 or in noodle soups 雪菜肉丝面 are two widely-seen-and-heard Chinese dishes that incorporate preserved Chinese leaf mustard.

The vegetarian rendition of a preserved Chinese leaf mustard stir-fry is most popular with soy products e.g. edamame 雪菜炒毛豆 or firm tofu  雪菜炒豆干.

Day 2, homemade preserved Chinese leaf mustard, ready to use.

Past experiences do count. So when I chanced upon Gai Choy (芥菜, Jie Cai) in the Asian grocery store, making preserved Chinese leaf mustard came to mind. It is not going to be too difficult this time since I have done it before. All you need is the vegetable itself - Chinese leaf mustard; plus salt and time.

Good with rice but better with noodles? Did I say?

For a rainy day like today, anything soupy and warm is every comfort you could ever imagine.


Noodles with Chinese Leaf Mustard and Shredded Pork 雪菜肉丝汤面 is a popular noodle dish in many parts of China. This dish is also often seen, served as fast-food in Chinese eateries as the leaf mustard can be typically prepared (preserved/pickled) in advance, and during service time, added to noodle soups to instantly and intensely flavor the noodle dish. Yes to the appeal of speed and flavors.


I made the chicken version of it earlier Preserved Leaf Mustard and Chicken 雪菜鸡肉, and did not take me long to create a noodle dish out of it.


In fact, I enjoyed it a lot with noodles in a soup as the flavors of preserved leaf mustard and chicken are able to infuse quickly into the soup and flavor up the otherwise bland noodle soup (bland, if not using chicken soup as the base the noodle soup) quite successfully.

Soups to warm up the cold wintry nights while salads to rejuvenate during hot summer months.? An easy way to create a one-dish noodle from this Preserved Leaf Mustard Greens with Crisp Tofu Stir-Fry is to toss it with thin noodles (here, I use Angel Hair pasta).


Then, this can be perfect noodle salad 雪菜豆干拌面 served warm or slightly cold during summer; or warm noodle stir-fry 雪菜豆干炒面 during the cooler months.


The homemade preserved leaf mustard adds savoriness and subtle "mustardy" taste and the thin noodles level it with the spiced tofu in a light, savory noodle dish. The texture profiles are exciting too as the preserved leaf mustard greens were cooked to the point of them still have a tender (crisp) bite to it while the firm tofu was lightly crispy on the outside and soft inside.

Sharing with Presto Pasta Nights hosted by Ruth from Once Upon a Feast, and sharing with Hearth and Soul.

Tag: leaf mustard, noodle salad

I have developed different recipes for preserved/pickled leaf mustard (e.g. Preserved Leaf Mustard with Tofu - 雪菜豆干, Preserved/Pickled Leaf Mustard with Chicken - 雪菜鸡肉) and left with some more greens to create another dish.


One of the best ways to use preserved/pickled leaf mustard which can be pretty intense, is to combine with another ingredient which is relatively bland - and create a perfectly balanced flavorful dish. Edamame (considered immature soybeans) and tofu (processed soybeans) both considered part of the legume family, will be suitable to complement the leaf mustard.

Here in the US, edamame 毛豆/枝豆 boiled/steamed beans in pods is often an appetizer dish served in Japanese restaurants. Edamame or edamame bean is in fact immature soybeans in the pod. It has been said that the better sources of soy are when they are "whole" - the less processed, the better. So edamame or soybeans are better than tofu or soy milk though they are all generally good (provided you picked the least processed version of tofu or soy milk). Edamame is also one of the top food for preventing cancer.

If you have ever tried Soup Noodles with Preserved (Pickled) Leaf Mustard and Shredded Pork 雪菜肉丝面 in a Chinese noodle shop or eatery, recall the base flavors of the soup noodles that is derived from the savory-umami and the lightly spiced mix of preserved leaf mustard and shredded pork, making it so appetizing.

Preserved (Pickled) Leaf Mustard and Shredded Pork 雪菜肉丝 is a popular dish of Zhejiang region (partially borders Shanghai) of China.


What makes Noodles with Preserved (Pickled) Leaf Mustard and Shredded Pork really "fast-food" in many noodle eateries is because preserved leaf mustard can be made in batches in advance, kept in the fridge for two to three days (sometimes even longer). Don't forget - the mustard greens have been preserved - so they keep longer (and better) than a dish made from fresh vegetables fried with pork.

Remember the Asian Leaf Mustard that I use for stir-frying with noodles? Besides anti-cancer properties, this vegetable is power-packed with benefits - helps in detoxification, improves digestion, reduces excess phlegm in phlegmy coughs, etc. Hmmm...more Asian leaf mustard to come.

If you have ever tried Chinese Noodle Soup with Preserved Mustard Vegetables and Shredded Pork, or 雪菜肉丝面 in Chinese noodle eateries - this preserved mustard vegetable is in fact preserved Asian leaf mustard greens, otherwise known in Mandarin as 雪里红(Xue Li Hong) /雪菜(Xue Cai) - the preserved version of 芥菜(Jie Cai) or Gai Choy.


Now I have set myself TWO difficult challenges. First, to preserve my own leaf mustard. Second, to create a vegetarian dish out of my homemade preserved leaf mustard (it is definitely a relatively easier route (more common too!) to stir-fry the preserved leaf mustard with pork or chicken).

With vegetarian, I need to think further of creating flavors. So let's tackle the more difficult one first.


Preserving Asian Leaf Mustard
Preserving Asian leaf mustard is not difficult. You need salt, the key ingredient (leaf mustard) and a large Ziploc bag. Rinse the vegetable to remove the grits/sand. Break the vegetables at the joint to separate leafy portions and firm stems. Put them into the Ziploc bag. Add generous amounts of salt (Note: you will see the vegetables gradually wilting down when salt is added and this is what you want - the salt removes the moisture from the vegetables). Then seal the bag and roll/squeeze the bag real tight with the vegetables inside. This also removes water-moisture from the vegetables. Also try to remove air from the Ziploc bag by releasing the air once in a while while roll-squeezing. When done, seal up the bag of vegetables and leave in the fridge for at least 24 hrs. Before using, squeeze the vegetables to remove all the remaining moisture (best to remove as much moisture as possible). You will notice that in the salting process - the leaf mustard greens have turned from green to darker green.

"....salting, which draws out water (and bitterness) from the veggies and makes them sweeter (in theory), crunchier (for sure) and more tender (not a contradiction)..." - says Mark Bittman in a recent New York Times column.

The preserved greens are ready for Preserved Leaf Mustard Greens with Crisp Tofu Stir-Fry 清炒雪菜豆干

I am not sure if leaf mustard and mustard greens refer to the same vegetable. Even with a commonality word "mustard" - their appearance? Different. Maybe they belong to the same "mustard" or Brassica Juncea family, or more widely, the Brassicaceae (crucifers) family.

This is Leaf Mustard, sometimes known as Gai Choy in Cantonese, and in Mandarin - 芥菜 (Jie Cai).


Leaf mustard is an excellent source of Vitamins (A, B-group, C and K); and has antioxidant, anti-inflammatory properties to help fight fatigue and boost energy. As a member of the cruciferous vegetable family, leaf mustard also offers similar anti-cancer benefits as in broccoli, collards and cabbage.

In Korea, leaf mustard is often made into leaf mustard kimchi; while in some regions of China, leaf mustard is mostly commonly pickled. In California, the most common interpretation of leaf mustard in Chinese eateries/restaurants.is a stir-fry but usually this dish is so so greasy.

Having that signature astringent taste, I am not sure if you will like leaf mustard but I do!

Sharing Leaf Mustard with Weekend Herb Blogging #304 hosted by Chris from Mele Cotte.


Tag: mustard, mustard greens, leaf mustard

What is the big deal about this noodle dish? I cook noodles all the time. No big deal.


I enjoy creating new flavors in everyday cooking. The moments of adding kale into a Chinese stir-fry and knowing that it works! Or adding collard greens to Japchae (Korean noodle salad)...Tada, it worked again!

This is really what my blog has evolved to throughout these years. And it is obvious by now that I enjoy to experiment with new vegetables, combine healthy and nutritious flavors, and develop new vegetarian recipes/dishes.

Today, about THIS vegetable that I hardly (or never) cook. I have THIS quite often in Chinese eateries/restaurants but they can be quite greasy even it is just a simple stir-fry with...errr....nothing? Just vegetables and oil?!

Can you identify THIS vegetable I am referring to?


Yay, Leaf Mustard, or Asian Mustard Greens (芥菜 Jie Cai in Mandarin )! I totally love how the very mild astringent taste of leaf mustard complements the shrimpy, savory, peppery flavors of this noodle dish.