* Ice Vegetables “Sheet Choy”

Posted on April 20th, 2015 by Linda. Filed under Chinese, Vegan, Vietnamese.


DSC_3601My friend Angie mentioned this vegetables a while ago as a topping for a pidan and tofu dish and today I learned this pickle was apparently made with, at least it San Francisco, the Chinese mustard leaves “gai choy”.  Armed with some newly acquired knowledge on quick pickling, I promptly purchased a few stalks of the gai choy, chopped it up, made a  pickling juice, and popped it into the cryovac for 30 seconds, and voila!  A wonderful crunchy pickle with the crunch, tart and sweetness of a pickle, and still bright green.  The distinct bitter flavor of gai choy remained, the vegetable was infused with the citrusy perfume of the Sichuan peppercorn.  Move over 30 minutes, here comes 30 seconds.

Gai Choy Chinese mustard – chopped small
Rice wine negar
Some sugar
Some salt
Sichuan peppercorn
Mix pickling liquid and cool to room temperature.  Place all into a vacuum bag.  Using a chanber vacuum, run it for 30 seconds.  Drain and serve!

 

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