Name: Gingery, Juicy Sweet-Sour Bamboo Mustard
Yield: Serves 4
Ingredients: 1 to 2 tablespoons brown sugar; 1½ tablespoons mild vegetable oil; 1 small garlic clove, minced; ½ teaspoon kosher salt; 1 teaspoon cornstarch; ¼ cup raisins (dark or golden); 1½ tablespoons minced ginger; ½ pound ripe tomatoes, coarse-chopped (peeled or not, to taste); 1½ to 1¾ pounds bamboo mustard; 1 tablespoon distilled white vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For a lively change-of-pace vegetable that’s nothing fancy—but hardly everyday—toss together these ingredients and simmer until the mustard loses its crunch. The sweet-tart mélange makes a good sauce and vegetable for broiled or pan fried meat or seafood. Don’t rush the cooking by raising the heat, or the mustard will not cook through.

Ingredients

1½ to 1¾ pounds bamboo mustard
½ pound ripe tomatoes, coarse-chopped (peeled or not, to taste)
1½<

Method

Pull apart mustard bunches by separating stems. Rinse thoroughly in several changes of water. Line up stalks. Trim bases as needed, then cut mustard crosswise into 1- to 1½-inch pieces.
Combine mustard with tomatoes, 1 tablespoon ginger, raisins, 1 tablespoon brown sugar, oil, and salt in a deep wide non-aluminum skillet or sauté pan. Stir over high heat until

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