Bowl of Potatoes with Shaoxing Greens
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Potatoes with Shaoxing Greens
China - Zhejiang
  -   Mei Gan Cai Shao Tu Dou
4 side  
45 min  
A nice, simple, but very flavorful side dish. This dish is better if left overnight for flavors to blend, then reheated


Shaoxing Greens (1)  
Potatoes (2)
Water, boiling
Salt (3)
Prep   -   (12 min)
  1. Rinse SHAOXING GREENS, then pour Boiling Water over them and let them soak until softened, 5 minutes or so. Strain out reserving the soaking liquid. If your greens are a bit stringy, mound them on your cutting board. Make 3 cuts through in one direction, then 3 cuts at 90°. Shorter pieces will blend better with the Potatoes.
  2. Peel POTATOES and cut into chunks a little less than 1/2 inch thick and around 1 inch on a side (see Note-2). Hold in cold water until needed.
  3. Slice SCALLIONS very thin, Green part only - use the white part for something else.
RUN   -   (30 min)
  1. Drain Potatoes very well.
  2. Make sure your reserved Soaking Liquid is 1-1/2 cups, add a little more boiled water if needed.
  3. In a wok or spacious sauté pan heat Oil. Stir in Potatoes and fry tumbling until well coated with oil, about 1 minute.
  4. Stir in reserved Soaking Liquid and Salt. Bring to a boil. Cover and simmer until Potatoes are just tender, about 20 minutes.
  5. Turn up the heat and stir in soaked Shaoxing Greens for about 30 seconds, check seasoning.
  6. Serve hot, garnished with Scallion Greens - see Note-4.
  1. Shaoxing Greens:   These are Mustard Greens, fermented and dried, an important ingredient in the Shaoxing cuisine and the Zhejiang (Shanghai) region. If they are not available to you commercially, you can easily make them at home by our recipe Dried Fermented Greens, Shaoxing, though it takes some time.
  2. Potatoes:   White Rose are good here, but Red Potatoes could be used. Avoid Yukon Gold type if you intend to reheat - they tend to turn to mush. For details see our Potatoes page.
  3. Salt:   The amount given presumes our recipe for Shaoxing Greens, lightly rinsed. Some commercial products are much saltier, so rinse them better and check saltiness of the soaking liquid before adding salt.
  4. Serving:   If serving with plenty of steamed rice, spoon out with some of the liquid. If serving as a substitute for rice, or with rice and another item that has liquid, spoon out with a slotted spoon.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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