Ferments & funk · preserved
Olive vegetable
Also called gan lan cai, Chinese olive and mustard green pickle
Teochew dark preserve of Chinese olives and mustard greens slow-cooked in oil; salty, fruity and savoury, for fried rice and dry-fried green beans.
What can replace it
- T2 · GoodMei cai
Drier and sweeter; soak, chop finely and fry in oil.
- T2 · GoodYa cai
Sweeter and without the olive richness; fry in a little oil first.
- T3 · In a pinchBlack olives
Brings the olive salinity but no mustard-green pickle; chop finely and fry with a splash of soy. (use 0.5× the amount)
- T3 · In a pinchZha cai
Crunchy, salty and spicy mustard tuber; chop finely, no olive note.
Cook with Olive vegetable
No recipes use it yet.