Chinese preserved vegetables are a intensely flavoured pickled vegetable from southeast China. And are extremely popular in Sichuan cooking.
The Sichuan-style preserved vegetables, also known as ‘zha cai’ or 'zha chi' have an enjoyably salty, pickle-like flavour, with a slightly bitter, spinach-green taste and a kick of chilli powder. Chinese preserved vegetables come from the root of mustard greens or radish.
For the simplest of dishes, serve finely minced Chinese preserved vegetables on top of plain, steamed tofu with a drizzle of soy sauce and sesame oil. The flavours work particularly well with shredded pork, and are a great way to enhance plain tofu or vermicelli noodle dishes.
Ingredients: chinese radish, chilli powder, salt, spices.
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