Hot And Sour Greens Recipes

Steps:

• Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
• Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
• Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Steps:

• Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;

Steps:

• Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
• Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.
• In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

Steps:

• Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
• Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.
• Add the greens along with the mustard and stir to coat with the spices.
• Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
• Cook covered over medium heat until vegetables are tender, about five minutes.

Steps:

• Wash and dry greens.
• Remove any tough stems.
• Slice stems used into 1/4 inch pieces and leaves into 1/2 inch pieces.
• Heat canola oil in large skillet over medium heat.
• Add garlic and pepper flakes. Stir-fry 1 minute.
• Add greens along with mustard. Stir to combine.
• Mix vinegar, soy, and sugar together and add to skillet. Toss.
• Cover skillet and cook for five more minutes.

Steps:

• Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
• Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
• Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
• Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
• Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
• Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.