I have been very successful making my own hot & sour stewed mustard green, we called it in Cantonese "Shuen Choy" aka Sour Vegetable. I think this dish is prefect all year round. I love the soup - spicy hot and sour. My mom taught me to make it. This is my version. I used a leftover rotisserie chicken, dried red chilies, tamarind concentrate and sugar to flavor the broth. I bought leafy mustard greens from Golden Bowl Asian supermarket who sells a large bunch for simply one dollar!
My whole family loves it, esp. Sydney who begins to like spicy food with a water bottle on the side for putting fire emergency.
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