This is an absolute favorite in my house. although I may have said it many times before this is one of the best comfort foods I grew up with. It’s not really a salad, but I just called it that simply for a more palatable effect.
The vegetables that you would traditionally use are actually not found fresh in the market, but instead have to be bought frozen at a Asian grocer. If you’re looking for it in the store it’s often labelled as Chinese water cress. but you could always use blanched kale instead (however, prepare your jaws for lots of work and soreness, every time I eat kale, I feel like I just did a workout for my jaw).
If you don’t know what blanching is, then be prepared to learn one of the best cooking techniques for either peeling those tomatoes or those potatoes. Of course we aren’t peeling anything in this recipe (you could but you would end up with either shredded veg or bloody fingers). It’s basically pouring something into boiling water to allow it to cook for a few moments usually only a minute or two sometimes even less than a minute. Then you put it in a “bath” of ice water to inevitably stop the cooking process from further happening as the food that is removed from the boiling water will still cook since it’s still very hot.
This is used to help preserve the color of our greens while slightly cooking them at the same time. It’s not fun eating raw greens in something meant to be cooked (especially kale!).
- blanched Chinese water cress, 1 package of frozen finely chopped or 3 bunches kale, stemmed and blanched chopped finely as well
- 1/2 package (two blocks) savory baked tofu finely chopped
- Sesame oil, best quality preferable
- 1 tsp. sugar
- 3-4 tbsp. seasoned soy sauce (or your favorite soy sauce)
- 1 package preserved mustard greens, chopped finely (optional)
Mix everything together and add as much sesame oil as you want. I usually add about a tsp-1 1/2 tsp since It’s a pretty strong flavor and I don’t want my “salad” to oily.