Green-And-Gold Relish
Description
This refreshing Green-And-Gold Relish is a staple of Chinese home cooking, offering a crisp and vibrant contrast to richer main dishes. Featuring tender spinach or garland chrysanthemum (gu cai), the greens are quickly blanched to preserve their vivid color and nutrients, then finely chopped for a delicate texture. The addition of fresh bamboo shoots provides a satisfying crunch, while the dressing of cider vinegar, sesame oil, sugar, and salt creates a balanced, aromatic flavor profile. It is incredibly light, healthy, and versatile. Serve it chilled as a palate-cleansing side dish, use it as a fresh topping for steamed fish or tofu, or enjoy it as part of a dim sum spread. This dish highlights the natural sweetness of the vegetables and is perfect for warm weather dining or as a nutritious addition to any meal.Ingredients
Directions
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Trim the greens, keeping the stems unless they are thicker than 1/4 inch (in which case, discard them). You should have approximately 10 ounces of trimmed greens.
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Bring a large pot of water to a boil. Wilt the greens by immersing them in the boiling water for 30 seconds. Alternatively, steam spinach for 1-1/2 minutes or garland chrysanthemum for 2-1/2 minutes, stirring once or twice.
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Immediately remove the greens and rinse them thoroughly in cold water to stop the cooking process.
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Divide the greens into two or three bunches and firmly squeeze out as much water as possible.
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Finely chop the drained greens into 1/2-inch pieces. Turn the pile and chop again in a cross direction for a uniform texture.
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If the greens are still releasing water, squeeze them gently once more. Loosen the chopped greens with a light crumbling motion and place them in a mixing bowl.
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Pour boiling water over the bamboo shoots to freshen them. Rinse under cool water and drain well.
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Dice the bamboo shoots finely into 1/4-inch pieces.
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Add the diced bamboo shoots, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 1/2 teaspoons cider vinegar (or Chinese dark vinegar), and 1 1/2 teaspoons sesame oil to the bowl with the greens.
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Toss all ingredients together until well combined.
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Let the relish sit at room temperature for a few minutes to allow the flavors to meld. Taste and adjust seasoning if necessary, adding an extra 1/4 teaspoon sugar if using garland chrysanthemum.
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Serve chilled or at room temperature.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 57.5kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 197.5mg9%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 5.5g22%
- Sugars 1.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Purchase approximately 11 ounces of greens to account for trimming loss. If using garland chrysanthemum with thick stems (over 1/4 inch thick), buy 14 ounces to ensure you have enough tender parts, as thick stems can be too firm, tough, or stringy for this relish.
Garland chrysanthemum (also known as gu cai or flowering cabbage) has a slightly bitter, nutty flavor compared to spinach. If you prefer a milder taste, spinach is an excellent substitute.
For the best texture, ensure the greens are thoroughly drained and squeezed after blanching. Excess water will dilute the dressing and make the relish soggy.
This relish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors may intensify as it sits.
