Comments on: Golden Needle Vegetable

By: TasteHongKong

TasteHongKong — Sat, 05 Nov 2011 14:18:44 +0000

@Paul,
I see. As long as the dirts are washed away, we could vary the soaking time or boiling time to make it crispier. Thanks for sharing.

By: Paul

Paul — Sat, 05 Nov 2011 10:45:53 +0000

I just boiled a few of the dried flowers in water for about 20 minutes without soaking them first, and they tasted fine. Nice crisp texture. Very flavorful.

And I feel pretty happy.

By: The Birth, part 2 | Wong's Kitchen

The Birth, part 2 | Wong's Kitchen — Sat, 26 Feb 2011 23:41:30 +0000

[...] they usually tied it into knots. After some resourceful googling on Muimui’s part we hit on this blog which has a good description of it and a link to the Wikipedia entry (apparently in English it is [...]

By: TasteHongKong

TasteHongKong — Fri, 27 Aug 2010 06:17:18 +0000

@Chinoiseries, Speaking of the Chinese name of Golden Needle Vegetable, colloquially, we also call it 金針 here in HK. In the mainland, my impression suggests that it is more often named as 黃花菜. In addition to stir-frying this golden needle vegetable with cloud ear and pork (i.e. Moo Shu Pork), I also used to cook it with chicken, beef shank by stewing in a clay pot, but mostly during winters. Hope I could share these with you soon.

By: Chinoiseries

Chinoiseries — Thu, 26 Aug 2010 15:23:25 +0000

Thank you for posting this information, I had not thought of them in a long time Love their texture… My mom also calls these 金針 in Mandarin, perhaps because we’re from Taiwan and not from the mainland? I only know of the combination with cloud ear or with pork, are there any others that you know of?

By: noobcook

noobcook — Sat, 05 Jun 2010 07:19:43 +0000

Thanks for your informative post. Now I know more about this ingredient – usually only see it in chap chye and often wondered what it is. And I love the Chinese name 忘憂菜 – have a romantic feel to the name