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 evening meal.
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.
Materials:
Fresh
green soy beans 500g
Pickled
mustard green 150g
Hot
pickled mustard tuber 50g
½ dried
red chilli
Shallots
Oil 2
tsp.
White
surge ½ teaspoon
Salt
Pickled mustard tuber
Pickled mustard green
Preparations:
1) Chop pickled
mustard green into 1cm long strips;
Finely shred pickled mustard tuber and
shallots; Cut red hot chilli into small
rings.
2) Preheat wok.
Add 2 Tbsp oil and heat until white smoke
appears. Add red chilli 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.
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