Today we have a lovely dish of mustard greens with a taste of Bali. A quick sambal is made with lemongrass and kaffir lime leaf, which is then mixed with steamed mustard greens. The dish is topped with something crispy – I often use garlic chips or crispy fried tofu, but fried shallots or even potato chips or sweet potato chips can be used.
Note that Kai Choy or Gai Choy is the Cantonese name for Mustard Greens. It is also known as Indian Mustard, Leaf Mustard and Mustard Leaves.
Similar dishes include Salt and Pepper King Oyster Mushrooms, Balinese Sambal Dabo Lilang, Sarson ka Saag, Sri Lankan Mustard Greens with Coconut, Mustard Greens with Mooli (Daikon), and Turnips with Mustard Greens.
Steamed Mustard Greens and Shiitake Mushrooms with Sambal Matah
2 Tblspn shallots or red onion, chopped finely
1 stalk fresh lemongrass, tender inner white part only, chopped very finely
1 kaffir lime leaf, chopped very finely or 0.25 tspn finely grated lime zest
1 Tblspn lime juice
1 Tblspn coconut oil
2 tspn dark, sweet soy sauce
a small piece of red chilli or 0.25 tspn chilli paste (optional) (adjust amount to suit your tastes)
1 bunch mustard greens, stems removed and leaves chopped coarsely
6 – 8 shiitake mushrooms
sweet potato chips (broken into small pieces), crispy garlic chips, crispy fried shallots or onions, or crispy deep fried tofu, for garnish (optional)
In a large bowl make the sambal matah. Combine the finely chopped shallots, lemongrass, kaffir lime leaf, lime juice, coconut oil and soy sauce. Season the sambal with sea salt. (An easy way to make the sambal is to pulse it in the small bowl of a food processor.)
Bring 3cm or so of water to a boil in a large pot fitted with a steamer. Steam the mustard greens with the mushrooms on top of the greens, until the greens are wilted and tender, about 4-6 minutes. Make sure they are cooked enough to your liking. Transfer the vegetables to the large bowl with the sambal, and toss to coat. Season with salt.
Arrange the greens on a platter, top with the mushrooms, and garnish with sweet potato chips, potato chips, deep fried tofu, crispy fried onions, or garlic chips, and serve.
recipe notes and alternatives
Steamed tofu can be added to the greens and mushrooms. Add after the greens have been plated, with the mushrooms.
Deep fried tofu made from firm tofu, can be used to garnish the greens and mushrooms.
Mix the mushrooms with the greens.
Dried shiitake mushrooms can be used. Soak in warm water for at least 4 hours before using. You might find that they need to be steamed longer than the greens, so check at the end of cooking.
Omit the mushrooms and just cook the greens.