Here is the recipe. Believe me the kiam chye/hum choy was good. Not salty [I just rinsed and soaked for about 10 minutes]. It was crunchy and soft. Nice!! Now, I'm doing my second batch of brining mustard greens for my mum and neighbours.
1 big stalk of preserved mustard green [kiam chye] - rinsed and soaked for 10 minutes - cut thin shreds
1 red chilli - cut shreds
1 tsp each of shredded ginger and chopped garlic
1-2 tbsp oil
1 tsp sesame oil
sugar and pepper to taste
a dash of shaoxing wine
- Put cut vegetables to fry in pan without oil for about 5 minutes or until vegetables are dry. Push aside and add in oil.
- Add ginger, garlic and red chilli. Saute until fragrant then mix together with vegetables. Add seasoning to taste. Add some water to simmer kiam chye for a few seconds or until vegetable is soft.
- A in wine and sesame oil. Stir to mix and dish out to serve with porridge.
This dish can be prepared earlier and serve later with hot porridge.