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Taiwanese Pickle Sandwich
Recipe courtesy Alice Chang, Grand Asia Market, Stallings, NC
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 sandwiches
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
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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.