tag:blogger.com,1999:blog-8092092153094298213.post590042166594251754..comments2014-08-28T12:52:20.038+08:00Smoky Wok (formerly Tastes of Home)http://www.blogger.com/profile/04966792588380354927[email protected]Blogger4125tag:blogger.com,1999:blog-8092092153094298213.post-27765870023916247712010-08-06T23:25:24.664+08:002010-08-06T23:25:24.664+08:00Mmmmm! I do like preserved mustard green or zha cai (榨菜)! I do worry about eating too many funny preservatives as I&#39;m not sure if it can be that good for us. Hence I occasionally buy this in the ready to eat pouches (great for 2 people) and I give the contents a quick rinse first!<br />I cooked this last week with green beans and pork shreds! Yum!PlumLeaf 李葉http://www.blogger.com/profile/04647944181903989013[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-50022937823036148202010-07-24T09:36:10.953+08:002010-07-24T09:36:10.953+08:00lily - thanks!<br /><br />mysimplefood - if you buy the &#39;loose&#39; ones, I think around 30 minutes will be fine but you can always do a taste test since the vege is already cooked through all the fermentation...hope that helps!Jenhttp://www.blogger.com/profile/04966792588380354927[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-85215882639061319172010-07-24T01:56:46.464+08:002010-07-24T01:56:46.464+08:00I love this vege. Infact I love the soup version. It leaves a tingling feeling that I love. Though I never know how long to soak it cos sometimes it is too salty..mysimplefoodhttp://www.blogger.com/profile/07914139099166180780[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-19616562281925159412010-07-19T11:22:46.259+08:002010-07-19T11:22:46.259+08:00nice to know that you are cooking again and posting.<br /><br />hope to see more recipes from youlilynghttp://www.blogger.com/profile/07784670399648449327[email protected]