Shrimp and Pickled Mustard Greens in Rice Wine Sauce

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

A Hakka shrimp Stir-fry at Ton Kiang is seasoned with the boozy sediment from sweet rice wine and dried red yeast rice to produce a russet sauce with an earthy sweetness. Slivers of pickled or salted mustard greens add a tangy, pungent accent. You’ll need to visit an Asian market to get the key ingredients.



  • teaspoons red yeast rice (optional)
  • 6 tablespoons boiling water
  • ¼


For the Sauce

  1. In a fine-mesh wire strainer, rinse and drain the red yeast rice. Pour the red rice into a small bowl and cover with the boiling water. Let stand until the rice is soft, about 5 minutes. (If red yeast rice is not used, omit soaking and boiling water. Mix 6