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Gingery, Juicy Sweet-Sour Bamboo Mustard
- Serves
4
- Difficulty
Easy
Published 2001
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 ½ pound 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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