I thought I had figured it out when I just brought a piece of paper with the characters written on it and asked someone to show me where it was. Ya cai was just right as a seasoning. Substitute for Mustard Greens? Although that type uses more of the stems. It also appears that "芽菜" referring to this sort of Sichuanese preserved mustard is not widely known elsewhere in China itself for that matter. », Zha Cai Preserved Mustard Tuber: Ya Cai's Sichuan Sister, High on Spice: 4 Kinds of Sichuan Peppercorns to Try, Mapo Tofu’s Secret Sauce: Dou Ban Jiang (Chile Bean Sauce), http://posharpstore.com/en-us/yibin-suimi-yacai-35-oz-p1434.aspx, http://posharpstore.com/en-us/yibin-suimi-yacai-7-oz-p1434.aspx. But this ya cai in the package is nuanced. Suì mǐ yá cài looks just like other pickles. Ya cai was just right as a seasoning. Raw kale does lack the horseradish / wasabi flavour though once cooked they are similar. It’s a cool ingredient to keep on hand. Remembering that my friend Victor Fong told me how his family often ate some super salty Chinese pickle with their rice, and that the salty pickle was sold in small packs, I took a look. For the dan dan noodle recipe that I wrote about in the Wall StreetJournal last week, I needed a specific seasoning ingredient – Chinese preserved mustard greens, called ya cai (“yaah tsai”). Wash the mustard green thoroughly, dry and cut into 2 to 3 inches length. Sign up for the newsletter to be kept informed. Storage Hints. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. If you have experience with ya  cai, what do you do with it? Any folks from Sichuan or familiar with the issue want to confirm the term used for "bean sprouts" in Sichuan? OR - Kale lacks the slight bite of mustard but it can be eaten raw in salads or cooked. 2. I’d read in Land of Plenty by Fuchsia Dunlop thatthe ya cai from that city was famous and prized. It's one of my favorite ingredients to whip up something very quickly when I am short on time & fresh groceries. There was a time when it was never available, however, so recipes often called for the king of Sichuan preserved vegetables, zha cai, which is preserved mustard tuber. It’s salty and fermenty, which is why I thought of a decent substitute in kosher dill pickle. My first thought was also that it looks like the Tianjin preserved vegetable! The leaves, which are first rubbed with salt and sundried are layered in stoneware pots, together with sugar and maybe some chilli pepper and left to ferment for months. The yacai selling at street corners in the Yibin culture area is not chopped. Can I keep it in the fridge? « Vietnamese Street Food Tips and Cookbook Giveaway, Vietnamese Street Food Giveaway Winner! I must have looked silly asking for help finding them when there was a huge, un-missable display of them in middle of the produce department. From poking around on various Chinese sites I often find that the recipes spell out that one needs "碎米芽菜" (you can see this as the actual phrase used on the package) which is more-or-less "broken rice" yacai - rather than using the bare phrase 'yacai' ("芽菜") without further explaining that it is the *Sichuanese* "芽菜" that is meant. Add around 1 tablespoon salt and 1 teaspoon Sichuan peppercorn seeds in the jar. Very interesting. In terms of texture kale is the closest match to mustard greens and can be used interchangeably. Squeeze the water out. I'm not sure, but I believe one would specify "豆芽菜" or, basically, "bean (豆) sprout (芽) vegetable (菜)", which is described as the specific type referring specifically to "bean sprouts" on Chinese web pages. Ya cai / 芽菜, suimi ya cai, preserved mustard greens from Sichuan, Sichuan pickled mustard cabbage. The manufacturer fit tiny tiny print on the package so be prepared. I'm not sure, Bill. I like that you used the word "funk"- I think that is exactly right! 2019 Mon. Log In Sign Up. Kale. If you just want to add some cooked greens to a dish, spinach including … OR - Another good alternative is dandelion greens. Epicurious Best Cookbooks Gifts The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. The Best Mustard Greens Substitutes (in order of preference) 1. As an Amazon Associate I earn from qualifying purchases. I tried zha cai (Sichuan preserved mustard tuber, which I had around for savory tofu pudding) but it was overwhelming. Looks like Tianjian preserved vegetable. Best 2019 Cookbooks To stir fry Preserved Mustard Green on its own, soak in water, then rinse, and stir fry in a stainless steel wok with vinegar and sugar (stainless steel won’t react with the vinegar.) I also love it when I am under the weather- I make a sort of hot & sour soup- alongside shredded green cabbage, rehydrated shittake & diced tofu, finely sliced garlic- finished with a dash of soy sauce & sesame oil. Thanks for your support. Eater Best Spring 2019 Cookbooks I'm so glad you provided a picture because I've seen it in my local Asian grocery store but because I can't read a lot of Chinese, I didn't know whether this was it or not.

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