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.
|
