Gong Cai (Cold Dried Mustard Stem Salad)
Gong Cai is a special ingredient from Anhui, China. Its crunchy texture pairs perfectly with sesame oil and vinegar, creating a tangy and refreshing cold dish.
Ingredients
10 items- dried mustard stem (Gong Cai) 50 grams
- garlic 2 cloves
- light soy sauce 1 tablespoon
- black vinegar 1 tablespoon
- sugar 1/2 teaspoon
- chili oil 1/2 teaspoon
- salt a pinch
- sesame oil a few drops
- white sesame seeds some
- scallions some
Nutrition
Steps （5 steps）
Place about 50g dried Gong Cai in a bowl and cover with cold water. Soak for 20 minutes until fully rehydrated and soft. Drain and squeeze out excess water.
Cut the rehydrated Gong Cai into 5-cm lengths. Bring a pot of water to a boil, blanch the pieces for 30 seconds, then drain and plunge into cold water. Drain well.
In a small bowl, combine minced garlic, soy sauce, vinegar, sugar, chili oil, salt and sesame oil. Stir well to make the dressing.
Put the drained Gong Cai in a large bowl, pour in the dressing, and sprinkle with sesame seeds and scallions.
Toss everything thoroughly with chopsticks so each piece is coated. Serve immediately or refrigerate for 15 minutes for a cooler taste.
Tips
Gong Cai has a naturally crunchy texture; do not over-blanch. Adjust the amount of chili oil and vinegar according to your preference. Chilling enhances the flavor.
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