Recipe courtesy of Alice Chang
Show: Eden Eats
Episode: Charlotte
Total:
15 min
Active:
10 min
Yield:
4 sandwiches
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon minced garlic
  • 1/2 small Thai chile, diced
  • 1 pound pickled mustard greens, rinsed and cut into long strips 
  • 2 to 2 1/2 tablespoons granulated sugar
  • 4 deep-fried panko-crusted rolls
  • Fresh cilantro sprigs
  • Crushed peanuts

Directions

Watch how to make this recipe.

Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside. Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Throwdown Cuban Sandwich with Homemade Pickles

Recipe courtesy of Bobby Flay

Mini Taiwanese Meatballs

Recipe courtesy of Ching-He Huang

Taiwanese Bubble Tea

Recipe courtesy of Alice Chang

Fickle Pickle Fried Green Tomato Sandwich

Egg-Sausage Sandwich with Pickled Jalapeno

Recipe courtesy of M. Wells

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here