The name Sichuan preserved vegetables refers to a number of different spicy pickled Chinese vegetables including kohlrabi, mustard greens, napa cabbage and turnips. Typically covered with a bit of chili powder and ground Sichuan peppercorns, the preserved vegetables are dark olive-green in color with a spicy-salty taste. In traditional Chinese cooking, each vegetable is used in a different way, but for American tastes, all Sichuan preserved vegetables can be used interchangeably in recipes.
Sichuan preserved vegetables come in whole pieces, chunks, slices and pre-shredded. To cut down on the saltiness, rinse the needed amount of Sichuan preserved vegetable to remove any excess seasoning and pickling brine before using. Cut large pieces into matchstick pieces or finely slice and toss with cold noodles, or finely dice the vegetable and add to meat fillings. Use preserved vegetables any time you want to add a salty crunch to a dish. Sichuan preserved vegetables are found in cans, jars and loose in large tubs in the refrigerated section of Asian markets. Refrigerate for up to a month.
Copyright Yan Can Cook Group, 2005