My favorite Chinese vegetable: Xue Li Hong (雪里红)

Xue li hong (雪里红) is a green vegetable in season from early winter to early spring all around China. Their leaves have a serrated edge. Both stalks and leaves are edible. (See the picture above). I do not know how to describe its special aroma. You can not feel it unless you eat them. Mostly Chinese prefer pickling  them first in large quantity and use them as a very tasty side ingredient in many dishes. Sometimes we cook fresh xue li hong (雪里红) as well.  Both fresh and pickled xue li hong  (雪里红) are one of the best side ingredients for fillings of wontons, dumplings, pancakes, steamed buns, etc.  In Chinese culture, xue li hong (雪里红) are a kind of very healthy vegetables.

It is a variety of Chinese mustard greens but there is no equivalent translation in English. Sometimes I feel sad when I try to introduce more Chinese vegetables to vegan lovers. China has so many vegetables which do not have a name in the universal English.

I believe xue li hong  (雪里红) are not available in many areas of the US. What a bliss for me to live in Philadelphia! Sometimes I can find them in a Chinese supermarket, but they are usually over-matured. I can tell they have lost their own fragrance because of chemicals. I prefer buying xue li hong (雪里红) with the best quality from a local organic farm Queens Farm ,which smell as same as those my mother grows!

I would love to share my family’s two favorite xue li hong  (雪里红) vegan recipes . Although I post some meat recipes on my blog, admittedly, I am a vegetable lover.

The first one is xue li hong  (雪里红) omelette and the second one is stewed tofu with xue li hong.

 Xue li hong  (雪里红) omelette

xue li hong  (雪里红) omelette
xue li hong  (雪里红) omelette

Ingredients:

  • 12 ounces xue li hong  (雪里红), rinsed and roughly chopped
  • Three free-range eggs
  • Salt to taste
  • One tablespoon grapeseed oil
Beat three eggs into xue li hong  (雪里红)
Use a pair of chopsticks to whisk until blended

Method:

  1. Beat three eggs into xue li hong  (雪里红) in a bowl and combine evenly. Add salt to taste. Use a pair of chopsticks to whisk until blended.
  2. Heat grapeseed oil in a pan. Pour egg mixture into the pan and use a spatula to make the pan bottom is fully covered.
  3. Over medium flame, fry the mixture until golden for about three minutes. Flip over.  If it is broke, it’s fine. Fry another side for three minutes.
  4. Transfer to a plate and serve warm.

Note: 

Xue li hong  (雪里红) is so tasty itself and you do not need anything else than salt in this dish.

Stewed tofu with xue li hong

Stewed tofu with xue li hong
Chopped xue li hong ,dice red sweet peppers and tofu cubes
LEE KUM KEE PREMIUM DARK SOY SAUCE AND LEE KUM KEE DOUBLE FERMENTED SOY SAUCE

Ingredients:

  • A bulk of firm tofu, one pound, diced into one-inch cubes
  • One tablespoon of grapeseed oil
  • One piece of one-inch ginger
  • One tablespoon of LEE KUM KEE DOUBLE FERMENTED SOY SAUCE
  • Half a tablespoon of LEE KUM KEE PREMIUM DARK SOY SAUCE
  • 1.5 cups of water
  • A quarter of teaspoon ground white pepper
  • 10 ounces xue li hong  (雪里红), roughly chopped
  • Half a red sweet pepper, diced
  • Salt to taste

Method: 

  1. Heat the grapeseed oil in the wok and add ginger to stir fry for one minute.
  2. Add tofu cubes and two kinds of soy sauces to stir fry for two minutes.
  3. Add water. Brings a boil first and simmer over medium flame for 10 minutes.
  4. Add ground white pepper, xue li hong  (雪里红) and red sweet pepper to stir fry for until cooked, for three minutes.
  5. Add salt to taste.
  6. Transfer to a plate and serve warm.

 

 

 

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