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Appearance:
There are a wide variety of Oriental greens available, and size, appearance and use
depend on variety. Some varieties available are Tatsoi, Tsoi Sim, mustard greens,
Komatsuna, Vitamine Green and Choho.
Use and Preparation:
Oriental greens are used in many dishes, which include salads, soups, and stir-fry
recipes. They can also be steamed or braised and served on their own. To prepare rinse
well under cold running water and remove any damaged or discoloured leaves. Prepare as
directed in recipe.
Oriental Greens and Egg Shred Soup / Lions Head / Steamed Greens
| Oriental Greens and Egg Shred Soup |
|
| 4 cups (1L) chicken stock |
1 egg lightly beaten |
| ¼ tsp (1 ml) salt |
¼ lb (113g) Oriental greens ( any variety) washed and roughly chopped |
| 1tbsp (15 ml) peanut or canola oil |
¼ tsp (1 ml) sugar |
| ½ tsp (2 ml) sesame oil |
Salt to taste |
| Bring stock to a boil in large saucepan, reduce heat to
simmer and cover. Heat oil in small skillet over moderate heat, beat egg with salt, then
swirl egg mixture in pan to make a thin pancake. When lightly browned on both sides,
remove from pan and slice into thin strips and set aside. Add greens to simmering stock
and turn heat off. Stir in sugar, sesame oil and egg strips. Add salt to taste and serve
hot.
Add greens to simmering stock and turn off heat. Stir in sugar, sesame oil and egg
strips. Add salt to taste and serve hot. |
| Makes: 4 servings |
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| Lion's Head |
|
1 ½ lbs (750g) fresh Oriental greens (any variety)
separate and wash leaves |
12 water chestnuts chopped fine |
| 4 green onions, thinly sliced |
1 ½ inch (4 cm) piece fresh ginger minced |
| 1 lb (500g) ground pork |
1 egg, beaten |
| ½ tsp (2 ml) sesame oil |
2 tsp (10 ml) dry sherry |
| 1 tbsp (15 ml) dark soy sauce |
2 tbsp (30 ml) cornstarch |
| ½ cup (125 ml) peanut or canola oil |
½ cup (125 ml) chicken stock |
| 2 tbsp (30 ml) dark soy sauce |
½ tsp (2 ml) sugar |
| 2 tsp (10 ml) cornstarch |
1 tbsp (15 ml) water |
| Wash and trim greens, then drain well in a colander. Pat
greens dry with paper towel. Combine water chestnuts, green onion, ginger and ground pork
in a large bowl. Add beaten egg, sesame oil, sherry and 1 tbsp (15 ml) soy sauce. Sprinkle
in 1 tbsp (15 ml) cornstarch. Blend mixture well and form into 16 meatballs about 1½
inches (4 cm) in diameter. Heat oil in a Dutch oven until almost smoking, add meatballs
and brown thoroughly, about 6-8 minutes. Meanwhile combine chicken stock, 2 tbsp (30 ml)
soy sauce and sugar in small container. When meatballs are browned, remove to a serving
platter using a slotted spoon, and drain oil from Dutch oven. Add chicken stock mixture to
Dutch oven and bring to a boil. Return meatballs to pot, cover and cook on a slow steady
boil for 10-15 minutes. Uncover and place greens on top of meatballs and replace lid.
Bring to a boil and steam greens for 3-5 minutes or until cooked. Remove greens to serving
platter, using slotted spoon. Spoon meatballs on top of greens. Thicken remaining liquid
with 2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) cold water. When sauce has
thickened pour over meatballs and greens. Serve hot. |
| Makes: 6 servings |
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| Steamed Greens |
|
| 6-8 slices restaurant style bacon, cubed |
1 large onion, diced |
| ¼ cup (50 ml) sliced shallots |
3-4 large cloves minced garlic |
| 1 bottle dark beer |
2 tbsp (30 ml) molasses |
| ½ lb (250g) Oriental mixed greens |
Salt and pepper |
| In a heavy pot or Dutch oven, cook bacon until crisp. Drain
off some of the bacon fat then add onion, shallot and garlic. Cook and stir until onion is
golden brown. Add beer, molasses and greens. Reduce heat, cover with a heavy lid and
simmer 1- 1½ hours. Add salt and pepper to taste and serve hot |
| Makes: 4 servings |
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