In most parts of China, particularly in the areas around
Shanghai, plain rice porridge cooked to creamy perfection,
a baked sesame pie and a fried flour twist, served with one
or two simple dishes, such as fresh soybeans stir fry pickled
mustard green, used to make a truly satisfying breakfast.
During summer seasons, soybeans with pickled mustard and
rice porridge were also favoured by many Shanghainese as
a light dinner, or as a refreshing conclusion to a more substantial
After being sidelined by imported oily fast food for many
years, rice porridge, plain and flavoured, comes back with
a splash. In big cities like Beijing, Shanghai and Guangzhou,
there are long queues in front of rice porridge eateries
every morning; and for the first time in history, rice porridge
is able to make its presence in banquet menus. So does its
humble side dish of soybeans with pickled mustard, which
not only has returned to the breakfast and summer dinner
tables, but also found its way along with the rice porridge
into some big restaurants.
- Fresh green soy beans 500g
- Pickled mustard green 150g
- Hot pickled mustard tuber 50g
- ½ dried red chili
- Oil 2 tsp.
- White surge ½ teaspoon
Pickled mustard tuber
Pickled mustard green
1) Chop pickled mustard green into 1cm long strips; Finely
shred pickled mustard tuber and shallots; Cut red hot chili
into small rings.
2) Preheat wok. Add 2 Tbsp oil and heat until white smoke
appears. Add red chili and shallots, quick stir-fry for
a few minutes until fragrant.
3) Add soybeans, allowing a couple of minutes to toss well.
4) Add pickled mustard green and tuber, stir and mix well
for one minute before sprinkling a little water. Stir fry
for another 3 to 4 minutes.
5) Sprinkle salt, chicken stoke, blend well. Add a few drips
of sesame oil. Dish up.