Chinese Mustard Greens (Jie Cai)
苦味が旨味に変わる！お肉の脂をスッキリさせる「大人の青菜」
Description
A Brassicaceae vegetable grown nationwide. Stems are much larger and meatier than JP mustard greens, featuring a unique pleasant bitterness. Prized in Cantonese cuisine as a 'heat-clearing' food; braising with meat suppresses oiliness and deepens soup flavor.
Classification: Everyone, Ingredient, Vegetable, Jie Cai, Mustard Greens, For Soup, Stir-fry, Bitterness, Medicinal
Shops selling Chinese Mustard Greens (Jie Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Brassica juncea(Mustard Greens)
Instructions
- [Typical Uses]
- [Mustard Greens & Salted Egg Soup]: Cantonese home staple. Briefly boil Jie Cai, salted eggs (Xian Dan), and pork slices.
- Braise with pork belly.
- Salt and ferment as raw material for 'Suan Cai' or 'Mei Gan Cai'.
Learn more Substitutes, pairings, tips
Key spices
Initial firm bitterness、followed by a returning sweetness (Hui Gan) in the throat; an adult flavor
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Takana' or large mustard greens
Pairing
Xian Ya Dan (Salted Egg) / Pork Belly / Ginger
Trivia
If bitterness bothers you, blanching briefly or using generous meat fat during cooking mellows the bitterness and makes it surprisingly delicious.
Eating tips & etiquette
China has 'Large Jie Cai' for soups/braises and 'Small Jie Cai' for stir-fries/pickles.
Allergen
None