Instructions: There are many types of Chinese pickled vegetables. One of the most popular is Sichuan preserved vegetable a speciality of Sichuan Province. This is the root of the mustard green which is pickled in salt and hot chillis. It is sold in tins in Chinese grocers and gives a pleasantly crunchy texture and spicy taste to dishes. Before using it rinse in cold water and then slice or chop as required. Any unused vegetable should be transferred to a tightly covered jar and stored in the refrigerator where it will keep indefinitely.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.