I asked my Mother to make me a big bucket of pickled mustard greens because where she reside things are much cheaper. Pickled mustard greens can be used to make so many delicious dishes. It can be enjoyed as is with grilled or fried fish or use it to make Pickled Mustard Green Soup. I’ve made Stir-Fried Pickled Mustard Greens with Roasted Pork Belly and Pickled Mustard Green Fried Rice before. Today I share with you another dish utilizing this tasty pickled mustard greens.
Originally I wanted to do a video tutorial for this Cambodian Stir-Fried Pickled Mustard Green with Beef,ឆារជ្រុក់ស្ពីសាច់គោ (Cha Jruk Spey Sachko) but due to gloomy Autumn weather plus my crazy sleeping pattern by the time I step in the kitchen there is hardly any natural light left. Without sufficient natural light recording is extremely challenging. This is why I settle for a blog post instead.
The secret on how to make beef tender like how they serve it up at Chinese restaurants
Slice the beef thinly across the grain and soak it in baking soda mixture. For the recipe below I used ½ teaspoon baking soda and about 1½ cup water. Soak for about 15-20 minutes then drain and rinse the beef well to remove any residue. Use paper towel to remove excess water. From here you can marinade the meat to your liking.
Cambodian Stir-Fried Pickled Mustard Green with Beef (makes 1-2 serving)
(Cha Jruk Spey Sachko) ឆារជ្រុក់ស្ពីសាច់គោ
½ lb. beef, thinly sliced
about 3 cups chopped pickled mustard greens
3 cloves of garlic, peel and minced
bird’s eye chili, slice lengthwise (adjust amount to your liking)
1 teaspoon sugar
1½ tablespoons fish sauce
½ tablespoon oyster sauce, optional
cilantro springs for garnish
oil for stir-frying
Get your pan nice and hot then add the oil. Swirl it around to coat the bottom of the pan.
Toss in your garlic and stir fry about 20-30 secs. It should not take long to turn golden brown. If it does, it means the oil is not hot enough.
Next add the chili if using and continue to stir fry until fragrant, about another 20-30 secs.
Add sliced beef and cook to your liking (medium, well-done). Add sugar, fish sauce and oyster sauce if using. Stir to coat.
Toss the chopped pickled mustard greens and continue to stir it for just a minute to incorporate all the flavors.
Dish out, garnish with cilantro sprigs and serve with steamed rice. ENJOY!