The Asian mustard greens sold in the Asian market here came in a big bag. I still left with half bag of mustard greens from the "chai bui" I made earlier. So, what was I going to do with so much mustard greens? I never tried stir-fry it before so I was not sure about the taste. I did an online search but I couldn't find any recipe neither. So, I made this recipe up because I know it was good in soup. My recipe didn't fail me as this soup was so delicious even both my girls loved it, they loved the soft sweet carrots and the mustard greens. My hubby loved the peanuts and I simply loved everything. By the way, how do you normally cook the fresh Asian mustard greens? Is it good in stir-fry?
Asian mustard greens (Gai Choy), washed and cut (one big bowl)
5-6 pieces of cut Pork ribs/Pork bones with meat
6-8 Chinese mushrooms, soaked in hot water to soften
2 carrots, cut
3/4 cup skinless peanuts
15 Chinese dried red dates
salt to taste
1/2 tsp. chicken stock granules
Water (about 3-4 litter)
1. In a big stock pot, add in water and let it boil. When boiled add in pork ribs and dish out any impurities that float to the top. Then, add in mushroom, carrots, peanuts and red dates. Let it simmer on low for 2 hours or until the pork meats are tender.
2. Add in mustard greens and let it simmer for another half to an hour, it depends on how soft you like your mustard greens. Season to taste with salt and a little chicken stock granules.
If you try this soup and loved it, feedback to me ya!