Pickled mustard green (hum choi ) is one of my favourite Chinese pickle. It's quite versatile, can be used for soup like this duck soup, braising with meat or stir fries. There are various types; some salty, some with a tangy taste, some sweet and sour, some with leaves, some without (like half a cabbage), some with chilli. I don't use those in a tin for cooking, they are nice with plain rice
Ingredients :1 lb steak, cut into strips
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
3 shallots, thinly sliced vertically...
Ingredients :1 bunch (about 200g) mustard greens - sliced thinly
2 potatoes (about 210g) - sliced into thin stripes with the skin on, deep frying and kept aside
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