Currently viewing the tag: "mei quin choi"
“Condiment” is used for lack of any better word, but I suppose salsa, jam, or chutney could be used as well. It is, essentially, sweet vegetables cooked until melting, to boost the flavors of earthy late season peppers. This is used as a topping for seared and quickly braised mei quin. Use as a side dish, add ground pork, tofu, or bits of leftover chicken and serve with rice for a main. A mandolin is very helpful with this recipe.
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You could do this with the vegetarian dashi, but the smoky aroma and depth of flavor from the hana-katsuo really make this dish. Although it is not quite the same, and it will tint the dish red, you could use smoked paprika if you wish to go vegetarian. Use this dish as a base for seared fish or roasted King Oyster mushrooms. You could also use this as a base for noodles/pasta.
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Based on a dish I had out recently. You can adjust the ginger to your liking, and if you run hot water over the ginger if will mitigate some of the heat while leaving the gingery flavor behind. Although the recipe looks long, it is a quick and flexible dish to make. Add beef or tofu to the sauté if you wish, and serve with rice.
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Part of the appeal of this dish is the gentle seasoning so the flavors of the ingredients stand on their own. Blanching the garlic mitigates the heat, but leaves behind the wonderful garlic flavor. If you have green garlic, that would be great in lieu of the garlic. Simply cut it into ribbons as wide as the leeks and cook it the same. For the stock, you want a very light vegetable stock, preferably homemade.
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This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as soups, stews, and braises, as well as seafood, along with an emphasis on umami flavoring. This dish hits all those points. The chicken version is another dish that uses a store bought roasted chicken or left-overs. This dish goes together pretty quickly.
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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.
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As it says, this stock is perfect for braising Chinese greens such as mei quin and other choys. It makes a great base for noodle soups with vegetables, and shiitake mushrooms pair with this quite well. This recipe makes 1 quart, which is more than most dishes call for, but this freezes well and is great for turning leftovers and a packet of quick ramen into something really good without using those little flavor packets full of who knows what. You can freeze this in ice-cube trays and pull out what you need as you go. Use a couple cubes as a base with water for quick soups.
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This is a simple recipe that requires using Ham Stock Number 2 (see recipe). It is a nice dish to accompany things, especially ham steak cooked in orange juice and hoisin with shiitakes. There is no ham in the dish, other than what was used to infuse the stock.
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All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and is more liquid, so it mixes into the dish more readily. Miso can be used as well, just thin it with some water until it is slightly pourable. The shrimp are an option of course, but they look pretty against all the greens, and the flavors go well together. To omit them simply start the recipe right after the shrimp get removed from the pan.
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Not quite a stir-fry, this is a dish where a small amount of liquid is introduced to steam the vegetables and form a bit of sauce. In traditional Chinese cooking this is viewed as a braise. This sort of braising is used on vegetables with a more delicate texture or flavor. For this dish you will need a 10 inch pan or wok that has a tight fitting lid.
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Here is another mei quin and shiitake recipe. This version has a little more depth of flavor that comes from the Ground Bean Paste, and the shiitake flavor is less prominent. Although based on traditional Chinese techniques and ingredients, I doubt you’ll find it in any restaurant. My family loved it, even the kids.
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Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choi and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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