We have a Chinese mustard
sauce that combines the hot mustard with the sweetness of duck sauce.
Also on display are Green Drill, Broccoli leaves, Kangkon leaves, Long Chilli Orange, Small Bush Egg Plant, Small Egg Plant white, Sponge Gourd, Bitter Lemon, Neem Tip, Small Egg Plant blue, Chinese Mustard
However, showing their closer affinity Bangladesh and Chinese mustard
lines (AC# 2186 and Chn.
also known as mustard greens, Indian mustard, Chinese mustard
, and leaf mustard belongs to the family Cruciferae and is widely cultivated in Bangladesh for its edible green leaves and for its seeds from which an oil is extracted and used for cooking purposes.
Savoury options include the likes of asparagus and ginger salad with Chinese mustard
and cabbage, roast butternut squash and peanut curry and seared chilli rubbed beef with Thai basil dipping sauce.
broccoli rabe, Chinese mustard
greens (gai choy),* or regular mustard greens.
Oriental leaves including pak choi, mizuma and Chinese mustard
greens are also easy to grow and not very time-consuming.
Oriental leaves, including pak choi, mizuma and Chinese mustard
greens, are also easy to grow and not very timeconsuming.
Some, like mizuna, are eaten young and tender in salads while others like Chinese mustard
cabbage, are suitable for the sauerkraut treatment of being pickled in lactic acid.
The Brassica rapa species has also been divided and includes the Chinensis group, pak-choi, Chinese mustard
and Chinese white cabbage; the Pekinensis group, pe-tsai and celery cabbage and the Rapifera group, the turnips and rapini.
1 tablespoon peanut oil, olive oil, or vegetable oil 1 onion, chopped 2 garlic cloves, minced 1 cup chopped broccoli florets 3 ounces mushrooms, sliced (about 1 cup) 1 medium zucchini, sliced 1 pound firm or extra-firm tofu, frozen, defrosted, and pressed 3 tablespoons tamari or soy sauce 2 tablespoons toasted sesame oil 2 tablespoons pure maple syrup 1 tablespoon unsalted sesame seeds 1 teaspoon chopped fresh ginger or 1/3 teaspoon ground 4 warm flour tortillas Chinese mustard
or other spicy mustard (optional) Heat the peanut oil in a wok or a large, nonstick skillet over medium-high heat.