‘Zha Cai’ is Chinese pickled knobby stems of mustard plant. To the tooth, the texture is a little like that of chunks of Japanese Takuan pickle, or even that of pickled beets. Shredded Pork with Pickled Mustard Noodle, or Zha Cai Rou Si Mian, is a typical Sichuan dish. Place the wrappers in individually to keep them from sticking together. Over the years zha cai has been relatively easier to find at Chinese markets than ya cai. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. FOR THE REST OF THE SOUP: 8 ounces fresh white noodles (use half this weight if using dried noodles) 4 cups chicken stock (preferably homemade) 1 tablespoon vegetable oil; 7 ounces pickled mustard stems (may also be labeled “pickled radish” - look for 榨菜 - Zha Cai on the label) 1/4 teaspoon sugar; 1/2 teaspoon sesame oil; 1 scallion (chopped) Steps. Looks awesome! Now, pour in the chicken stock, and add the sake. Powered by. This is one of those recipes that is the result of a beautiful mistake. The process for pickling involves packing the vegetable in salt and allowing to undergo lactic acid fermentation, which sours and helps preserve it. Heat your wok over high heat until smoking. If not, please feel free to let me know what delicacies you wish to learn. is a type of Chinese pickle originating in Sichuan, China. Classic main dishes (主菜) 可乐鸡翅 ke le ji chi Coke Chicken wings Price: 10RMB . Makes. One is to use it in soup cooking. Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Hi, I’m Shirley. Chinese food menu – bilingual menu of Chinese staple food including Meat Bun, Stir-fried Noodles, Steamed Twisted Rolls, soup like Egg & Vegetable Soup, Wonton Soup, and various seasonings. Add a tablespoon of oil, and stir-fry the pork until browned. Yes. And now, add the half-moon-shaped gyoza wrappers. The broth tastes slightly sweet, but super savory, with unique deep flavors which comes from the use of those Asian spices. Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai. Welcome to my little corner on the internet! It can be basic or extravagant. This bowl of Chinese Zha Cai Rousi Mian is as tasty as it is easy. Szechuan vegetable aka “Zha Cai” (Chinese translation: 榨菜) is a kind of pickled mustard stem originated from Sichuan, China. Load More Posts. … Bring a pot of water to a boil for the noodles, and cook according to package … Learn how your comment data is processed. 1 Serving. Now, pour in the chicken stock, and add the sake. Add soy sauce and simmer. I tried combining salty zha cai with my favorite kiriboshi daikon. Factors such as brands purchased, natural variations in fresh ingredients, etc. However, when I discovered ya cai in the produce section, Sichuan Preserved Vegetables also known as Zha cai (榨菜) or 四川菜 in chinese. Open the tin, then cut off the piece you need, rinse off the chili paste, de-salt it by soaking it for about half an hour in a cup of water, vinegar or white wine. Usually this soup is made with zha cai - preserved sichuan mustard tuber. You may also see it in Shanghainese rice rolls, though they are a relatively uncommon sight outside of China. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. Here is the full list of my recipes. Cook Kiriboshi Daikon for a few minutes, and then add carrot and aburaage to coat with oil. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Zha cai (literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. bean sprout, rinsed and drained, remove husks if any • pickled mustard (pronounced as Zha Cai in Chinese, get the pre-cut version that is not too salty), rinsed and drained • light soya sauce • cooking oil • red chilli, remove seed and shredded (please wear gloves! ) In a small bowl, combine the pork, cornstarch, oil, Shaoxing wine, oyster sauce, and salt. 7 Hot and Sour Soup Recipes. Remember to dust off the excess flour before adding. Thank you for sharing this recipe. Toss in the remaining 3 teaspoons garlic with the zha cai, and continue to cook until just a trace of pink remains in the pork, about 2 minutes. Transfer to a serving bowl and it's ready to eat. Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). The broth tastes slightly sweet, but super savory, with unique deep flavors which comes from the use of those Asian spices. Over the years zha cai has been relatively easier to find at Chinese markets than ya cai. I used store-bought greens (this time), but 100% this will taste best with home-pickled greens. Below are a few examples of Sichuan Preserved Vegetable being used in other dishes: Privacy Policy Designed using Brigsby Premium. It's made with the intriguing pickled vegetable xue cai, also called xue li hong. Bai Qie Ji (White-cut chicken) Beijing Kao Ya (Peking duck) Chicken with Lemon (Cantonese deep-fried chicken with lemon sauce) Cu Liu Ji (Chicken in vinegar sauce) Gung Bo Gai Ding (Kung pao chicken with peanuts) Hai Nan Ji Fan (Hainan chicken and rice) Return to a boil and cook until the cabbage is softened, 2 to 3 minutes. Sichuan Preserved Vegetable is identified by the Chinese characters 四川榨菜. Soup_Stew Recipes Simple Classic Egg Drop Soup. These are generally identified on the label as ‘紅油榨菜’ which translates as ‘Red Oil’ Zha Cai and the vegetable can be shredded, sliced, or diced. Cook Kiriboshi Daikon for a few minutes, and then add carrot and aburaage to coat with oil. Common ingredients include tofu, pork or chicken, bamboo shoot, carrot and egg. The seasoning will vary depending on how salty the zha cai is, so adjust as needed. It all depends on the ingredients used. It is very much like many varieties of Korean Kimchi in that Chili, usually powdered, is added at the outset and, traditionally, fermentation occurred in earthenware jars. This site uses Akismet to reduce spam. Buying Zha Cai. Saute for 3 to 5 minutes, or until they become fragrant and just start to brown. Serve. I tried combining salty zha cai with my favorite kiriboshi daikon. Used them both and it wasn’t a problem. Tips, Tricks & Recipes. It tends to be quite salty when eaten straight from the container, and it does have the definite sour tang of lactic acid fermentation, but there are so many different products available, and each will taste slightly different from the others. While this might be your first time hearing of this noodle soup, it is extremely popular in China. Soup_Stew Recipes Simple Classic Egg Drop Soup . Both Chinese and Japanese cuisine pickle different varieties of mustard, both stems and leaves, but this particular pickle type is a specialty of Sichuan Province and is claimed to have originated in Chongqing. ... Zha Cai Rousi Mian: Recipe Instructions. Various online calculators also provide different results, depending on their sources. Add the Zha Cai and sugar, and stir-fry for 2 minutes. Hooray! Blanch the pork ribs quickly in boiling water till there are no more traces of blood. In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. Set aside to marinate while preparing the other ingredients. Then, add the shredded zha cai, a type of pickled mustard plant also known as Szechwan vegetable. For a Hong Kong-style breakfast, take some pork loin, macaroni, preserved mustard stem, Chinese flavourings, and chicken stock. 2 servings. It tastes similar to ‘Zha Cai’ and it is great for drinking! If I see it on a menu, I have to order it! Thank you for the review Joey! Zha cai was both in the soup and on the table, in case you wanted to add more. You can reach me by following me on Social Media (Instagram, Facebook, Pinterest) or simply fill in the Contact Form. Load More Posts. Combine water, sake and Chinese chicken stock powder in a pot and heat. 1. The taste of Sichuan Preserved Vegetables is a combination of spicy, sour and salty. This aromatic pickle is part of the Chinese tradition of preserving vegetables for the harsh winters. Shredded Pork with Pickled Mustard Noodle, or Zha Cai Rou Si Mian, is a typical Sichuan dish. Bring a pot of water to a boil for the noodles, and cook according to package instructions. Bring a pot of water to a boil for the noodles, and cook according to package instructions. I tried this recipe last week and it was delicious. You usually find Zha Cai in tins. Drain and distribute between two bowls. When it comes to a boil, add the zha cai. 榨菜 (zha cai) literally means “pressed vegetable” in Chinese.Along with the mustard greens, this was the other pickled vegetable that the woman at the market gave to me yesterday. Shanghai Cai Fan (Rice with Salted Pork and Greens), Beijing Fried Sauce Noodles: Zha Jiang Mian, Cantonese Pork Soup with Carrots & Chinese Yam. Be aware that some dishes are seasonal and may not be available at this time of the year. The combination of the savory pork and the tangy, slightly spicy, salty pickle contrasts perfectly with the pure flavor of the broth and noodles. The seasoning will vary depending on how salty the zha cai is, so adjust as needed. Ingredients. It is available at most of the vegetable stores in wet market or vacuum-packed at the supermarket. Sarah is the older daughter/sister in The Woks of Life family. The actual pant used for this Sichuanese pickle is a member of the Mustard Family, sometimes called ‘Big-Stem Mustard’, and it is the characteristic swollen, knobby, swollen base of the stem that is used for pickling. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. You can find it in Sichuan restaurants and Chinese noodle houses. Recipe: Szechuan Pickled Vegetables with Shredded Pork Recipe: Savoury Tofu Pudding The mixian came to the table bubbling away in a hot pot, and while I ate it the waitress made chili oil in the back of the dining room just a few feet away, pounding mounds of just-fried chilies in a giant mortar and pestle. November 27, 2020. Hope you find something inspiring. It is also extremely quick and easy to make, which is why it’s the ideal speedy meal, whether people are in their home kitchens or out and about. There are various ways to use Sichuan Preserved Vegetables in cooking. Makes. Soup_Stew Recipes Simple Classic Egg Drop Soup . Zha Cai Rou Si Fen Si (Pork and Szechuan pickles with cellophane noodles) Poultry. Tomato and egg soup is often flavored with Chinese pickled mustard greens called zha cai or fish sauce, both of which add saltiness and a good deal of tang to each spoonful. Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). The first two characters mean ‘Sichuan’ (which appears on the can above using and older spelling variant, ‘Szechuen’), while the second two identify the actual vegetable as ‘pressed vegetable’, pronounced zhà cài, in Mandarin, and ‘Jar Choy’ in Cantonese. Are you passionate about healthy and nutritious ingredients? In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. so went back for another packet and mistakenly bought Pickled Radish in an almost identical package to the zha cai. Absolutely delicious soup, I thought it was even better than the one I’ve tried from my favourite Thai restaurant – the difference was this recipe gave me a stronger lime leaf flavour which I enjoy. Zha Cai is made from the stalks of mustard plants which are then salted and pickled in a hot pepper paste. In a small bowl, combine the pork, cornstarch, oil, Shaoxing wine, oyster sauce, and salt. Hi, Welcome to my blog! For a spell in 2012, I could not find any in the can and panicked because I’d suggested it for a tofu recipe in the book. I found the zha cai in a little Asian market but it was only 3.5 oz. Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. There are also versions that are made with mustard roots which are more common. Then, add the shredded zha cai, a type of pickled mustard plant also known as Szechwan vegetable. Here are some dishes we have done for previous classes. This light, refreshing soup is typically served after a meal, especially a heavy, greasy one, and it tastes just as good hot or cold. Here, you can see a Zha Cai stem from the can in the very first picture which has been cut crosswise to show the interior. This was the first noodle recipe I have tried from Woks of Life. November 27, 2020. … Let's start cooking with a fairly straightforward recipe with ingredients that can be found easily. For the can version, I’d peruse the canned vegetable aisle. Szechuan Preserved Vegetables with Shredded Pork Soup (Zha Cai Rou Si) recipe: Szechuan Pickled Vegetable ('Zha Cai') is a delicious and versatile ingredient which can be used in everything from stir-frys, to noodle soups, and as a condiment over cold tofu & thousand year old eggs, wontons in chili oil and congee (rice porridge). Since Sichuan Preserved Vegetable can be very salty, it may need to be rinsed before use, depending on the brand, and if it used as an ingredient in cooked dishes, you always need to make allowances for the salt content when seasoning. Zha Cai Rousi Mian: Recipe Instructions In a small bowl, combine the pork, cornstarch, oil, Shaoxing wine, oyster sauce, and salt. And now, add the half-moon-shaped gyoza wrappers. Heat a wok over a medium-high flame and add about 10ml (2tsp) of cooking oil. This bowl of Zha Cai Rousi Mian is as tasty as it is easy. Post was not sent - check your email addresses! Hooray! Never keep leftovers in the tin, transfer to a small container or plastic bag and keep refrigerated. This particular commercially canned product, White Rabbit Brand, has been around for a very long time (I have been using it for almost twenty years), and is fairly common in Asian grocery stores. Another form of Sichuan Preserved Vegetable is Zha Cai packed in Chili Oil. Great recipe for Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai. You’ll find it in small vacuum sealed pouches. You can find it in Sichuan restaurants and Chinese noodle houses. Cook briefly and remove. On this occasion I decided to use ya cai, which is also preserved mustard tuber but the upper stems rather than the lower enlarged bulbous part. This is available in glass jars, as above, and also in sealed plastic pouches. Let marinate at least 20 minutes or up to 1 day in the refrigerator. Don’t confuse with zha cai or ya cai, also “pickled mustard cabbage “, but from a different variety and from Sichuan. Soup_Stew Recipes Simple Classic Egg Drop Soup. For the can version, I’d peruse the canned vegetable aisle. This type of soup can be simple or complicated. When it comes to the dish we’re talking about today, (榨菜肉丝面) translates to “noodle soup with shredded pork and pickled mustard stems.”, Ladle hot broth over the noodles, and top with the pork and. I was merely attempting to make Sichuan-style stock when I ended up with an entire soup. I opted for the szechuan pepper radish (like I do every time, when I have to choose between spicy and not spicy :)) and this gave the broth the little hot kick that made it perfect for me. When the oil is hot, add the pork and its marinade and stir-fry until the meat loses its pink colour. 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Recipe eBook are no more traces of blood first noodle recipe I have tried from of... Add more keep warm on the look out zha cai soup recipe any place that offers this on their menu 5,. Pickled beets in English the vegetable is identified by the fermentation process you, I ’ d peruse the vegetable... While this might be your first time hearing of zha cai soup recipe bowl of Chinese pickle in. No more traces of blood ginger chunks and scallions more traces of blood some... Has landed me back here. ” 主菜 ) 可乐鸡翅 ke le ji chi Coke chicken wings Price 10RMB! Loves the outdoors ( and of course, * cooking * outside ), but %. And it wasn ’ t a problem bring a pot of water … combine water, sake Chinese. At least 20 minutes or up to 1 day in the chicken stock to a boil and refrigerated! The cabbage is softened, 2 to 3 minutes and can be added noodle. Salted and pickled in a little Asian market but it was super easy and fast to soup. Pure broth and noodles continues to this day I guess you 'd like to discover more authentic Chinese.... Is a little Asian market but it was only 3.5 oz mustard plants which are then salted and pickled a... Choi and Stir well, then turn off the flame stock when I ended up with an entire soup the... Online calculators also provide different results, depending on how salty the zha cai ( 榨菜 ) or simply in! And again, my worldwide web pursuits for solid recipes that I know family... Only 3.5 oz cai with my favorite Kiriboshi Daikon and zha cai mixture in you! With water to a sand pot or other clay pot, or zha cai ’ is called red-in-snow cabbage salt!