Chinese mustard cabbage: Long, broad leaves atop ribbed stalks are strongly flavored, bitter. Used fresh but usually seen salted and preserved. Used in soups, braises, stir-fries.

Different Cultures Clearly Agree On Mustard Greens Pork soup dumplings are an iconic part of Chinese cuisine, so it's no surprise to learn that pickled mustard greens, a common crop grown in China ...

The author of "Vegetarian Chinese Soul Food", Hsiao-Ching Chou made a delicious stir fry with Chinese Mustard Greens. Click here for more information about Hsiao-Ching and her cookbooks.

The emerald-green leaves of the mustard plant, a member of the cabbage family, are rich in Vitamins A and C. Mustard greens have a sharp, mustardy flavor, naturally, with the Chinese variety closer… ...

Fan wipes out her wok and begins the same procedure with Chinese mustard greens. The method is the same, only Fan cooks the greens a little longer and adds a pinch of sugar to balance out the ...

Winter greens such as chard, escarole, collards, mustard greens and beet tops are versatile, lively ingredients in a recipe, whether raw or cooked.

Asian greens like bok choy have long been a staple in many grocery stores. But more often, stores are stocking varieties that might be less familiar—Chinese cabbage, mizuna, and more. If you ...

You can feel lucky year-round with greens cooked the Chinese way: fast, simply, deliciously. And don't forget the nutrients. Greens are good-for-you foods, especially when quick cooking locks in ...

Another famous pickled dish in China is suancai (lit: sour vegetable). In northern China, suancai is usually made with pickled napa cabbage, while southern Chinese prefer using Chinese mustard greens.

Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. Last week a friend of us said he went to this new Chinese restaurant, Mustard Greens. We were ...