Comments on: Braised Gai Choy / Mustard Cabbage

By: lesley

lesley — Thu, 12 Nov 2009 11:37:40 +0000

this vegetable is a staple in our household. we eat this at least once a week! :)
it’s one of my “go-to” veggie meals for those lazy-to-cook weekdays.
it’s almost always available in shopwise libis.
i also use/add this when we’re having sinigang sa miso.

i think (though not sure) by not stirring it too much / too often while in the wok, it would minimize the bitter taste.

we cook ours quite simply.

heat oil.
add chopped garlic.
add salt.
add stem parts.
add water. (stems don’t have to be fully submerged. i use about 1/2 cup to 3/4 cup water only. wait until stems change color. white part changes to bright green.)
(do not mix too much. just make sure the stems touch the water.)
add leafy parts.
season with patis.
serve and eat! :D

sometimes i add dried hipon after the garlic to replace the salt for variety.

By: thea

thea — Mon, 09 Nov 2009 20:09:52 +0000

hi marketman! this is good! :D i parboil mine in boiling water for about a minute to take away the bitterness, and then plunge it in cold water. saute garlic, onions and ginger, add soy sauce, mirin, and black pepper, add the greens and braise for about 5 mins. not bitter at all! :D

By: joey

joey — Mon, 09 Nov 2009 09:30:53 +0000

Not a big ampalaya fan but definitely a big mustard greens fan! We don’t do sinigang without it :) I have tried this variety once and liked it too…must try this preparation as well soon…

By: cumin

cumin — Mon, 09 Nov 2009 06:29:20 +0000

Mila, whereabouts are you in China? I lived in Beijing (Chaoyang district) for several months earlier this year, and the open market in my neighbourhood was fabulous, never saw this many varieties of veggies and incredibly fresh, too. Ampalaya was common, the variety MM featured a few weeks ago that I think he called Japanese variety (?).

By: Mila

Mila — Mon, 09 Nov 2009 01:38:08 +0000

I’ve been exploring my new neighborhood markets and haven’t found a lot of good vegetables, the baby bok chois are a wee bit sad looking. The only healthy specimens are the cauliflower. Not sure if it’s a seasonal thing but no ampalayas in the market.
While I am not a big ampalaya fan, I like the bitter greens like mustard leaves, rabe. The peppery taste is great sauteed with tons of garlic and a dash of patis or stewed together with meats.

By: atbnorge

atbnorge — Sun, 08 Nov 2009 17:07:19 +0000

I love simple dishes like this served piping hot on a hot plate.

By: Grace

Grace — Sun, 08 Nov 2009 07:35:07 +0000

My husband and I love gai choy! I have used it in sinigang and munggo and have even added it to pancit canton. I have even tried it blanched with a dipping sauce of bagoong and lemon, paired with crispy fried fish and freshly steamed rice! It gives an interesting and flavorful twist to dishes… I just love that hint of bitterness and that bit of crunch from the stalk.

By: el_jefe

el_jefe — Sun, 08 Nov 2009 06:26:02 +0000

MM pwede din po kaya itong buruhin? tulad nang tipikal na mustasang tagalog?

By: RobKSA

RobKSA — Sun, 08 Nov 2009 05:37:53 +0000

I have not seen or tasted this vegie either. I will check if it is available here, sounds like a nice vegie coz I like ampalaya as well.

By: Hatari

Hatari — Sun, 08 Nov 2009 05:18:37 +0000

After giving us virtual hypertension with several piggy posts, you assuage us with a vegetable post…now we are once again in virtual equlibrium.

Now hit me with the pork again, baby!

I do like these mustard greens and wish they were more available, more often.