Salads, pickles and suggested sides

Salads, pickles and suggested sides

By
Jeremy Pang
Contains
8 recipes
Published by
Quadrille Publishing
ISBN
978 184949 5745
Photographer
Martin Poole

As I mentioned at the very beginning of this book, trying to find the right balance in flavour, texture and colour is, for me, one of the most important things to learn about cooking and eating Chinese food. No good Chinese meal, no matter how delicious, rich or flavourful, is complete without a side vegetable or pickle to balance out the concentrated flavours of the deep-fried meats, slippery noodles and stir-fried rich seafood.

Pickling has been a significant form of food preservation all over China since pre-refrigeration days, as it has been across many cultures. Though no longer essential, it still deserves its place at the dinner table as well as here in this book. Over the next few pages you will find some simple pickles to go on the side of any meal you decide to cook from this book, all of which can be eaten after just 45–60 minutes of pickling.

The quick vegetable sides dishes here also provide a fresh finish to any meal. Serve them with your main course and some steamed rice and you will feel like you are eating in a family home in Hong Kong or China in no time! The most important thing to note when cooking your vegetables is to try not to overcook them. Below is a general guide for cooking the most commonly found Chinese greens, whether you are stir-frying, blanching, or steaming them.

Vegetable cooking times

Morning glory (tung choi) 1–2 minutes

Pak choi 3 minutes

Kai choi 2 minutes

Choi sum 4 minutes

Kai lan (Chinese broccoli) 5 minutes

Recipes in this Chapter

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