Sauted Purple Stem Mustard and Shrimps
It has a bitter of spring and mild flavor. Good taste!
Purple stem mustard (Brassica chinensis f.honsaitai) is native to China (Yangtze River midstream region).
Its leaves are green, but veins, petioles and stems are purple .
“Purple” in English is translated to “murasaki” in Japanese. Also “violet” is translated to “murasaki”. So “murasaki” means reddish purple and even bluish violet.
When people discriminate between purple (reddish murasaki) and violet (bluish murasaki), sometimes represented as follows.
– Purple “Kyo-murasaki” *Kyo is Kyoto, located in western Japan, formerly the Imperial capital of Japan.
– Violet “Edo-murasaki” *Edo is the former name of Tokyo.
- Cut purple stem mustard (100 g) into stem and leaf.
- Heat olive oil in a pan. Add shrimps (10 pieces) and stems, saute them until shrimps colored.
- Then add leaves and saute until softened.
- Put pesto alla genovese (3 tbs) and shake the pan to mix ingredients.
is a purple stem mustard (Brassica chinensis f.honsaitai). Japanese formal name is “Beni-Nabana”. 紅菜苔（こうさいたい） literally “red vegetable moss” / 紅菜花（べになばな） “red vegetable flower”