Preserved Mustard

To make preserved mustard, usually labeled mui choi and called maichai in Mandarin, mustard plants are cooked, then preserved in salt and sugar, and finally dried. They are dull brown and pliable and come packed in plastic bags labeled “preserved mustard” or “salted mustard.” Salt crystals are often visible through the packages, but they do not affect the vegetable. Quite versatile, preserved mustard is used in stir-fries, in steamed dishes, and in soups. It should be stored in a sealed jar at room temperature and will keep for at least 6 months. The longer it is kept, the darker it becomes. Before using, open the leaves and carefully rinse away the salt.