Comments on: Braised Gai Choy / Mustard Cabbage http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 09:52:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: lesley http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage/comment-page-1#comment-222500 lesley Thu, 12 Nov 2009 11:37:40 +0000 http://www.marketmanila.com/?p=9328#comment-222500 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. 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 http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage/comment-page-1#comment-221955 thea Mon, 09 Nov 2009 20:09:52 +0000 http://www.marketmanila.com/?p=9328#comment-221955 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 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 http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage/comment-page-1#comment-221923 joey Mon, 09 Nov 2009 09:30:53 +0000 http://www.marketmanila.com/?p=9328#comment-221923 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... 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 http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage/comment-page-1#comment-221893 cumin Mon, 09 Nov 2009 06:29:20 +0000 http://www.marketmanila.com/?p=9328#comment-221893 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 (?). 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 http://www.marketmanila.com/archives/braised-gai-choy-mustard-cabbage/comment-page-1#comment-221865 Mila Mon, 09 Nov 2009 01:38:08 +0000 http://www.marketmanila.com/?p=9328#comment-221865 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. 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.

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