Meicai（梅菜）is a very common fermented and dried mustard green, mainly produced in some cities around Shanghai. When the mustard greens are harvested, they are hung to dry for a few days, then the softened leaves are placed in a big bowl and rubbed with salt, to remove extra juices. As soon as this is completed, they are ready to be fermented in a jar for 10 to 15 days. After that, the meicai are sun dried and become the final product you buy in the market.
Kitchen Gadgets: Frying Pan
½ carrot, chopped
½ green bell pepper, chopped
½ cup of dried Meicai
1 cup of cooked brown rice (see note)
1 tbsp olive oil
1 tsp grated ginger
1 tbsp soysauce
1. Chop the vegetables, soak and wash the Meicai, set aside
2. Heat the stainless steel frying pan for 1-2 minutes, lower the heat to medium, add 1 tbsp olive oil and turn the pan and let the oil coat the pan.
3. Add grated ginger and fry for half a minute
4. Add carrot and bell pepper and fry for 3 minutes.
5. Add Meicai and fry for 1 minute more.
6. Add cooked brown rice, turn off the fire if you just cooked the rice, or turn it to lowest if your rice is out of fridge.
7. Sprinkle the soysauce over, stir and mix until it’s evenly distributed.
How to cook brown rice:
1 cup of brown rice
1 cup of rice with germ (胚芽米)
600 ml water
You can also substitute the rice with germ with brown rice. Rice with germ is basically brown rice with the bran removed, it contains less fiber but for people with weak digestive system it might be easier yet it perserves the majority of the nutrition. Rinse the rice well, pour into rice cooker, add water, then the machine will do the job for you. 😉