Stir-fried Edamame with Mustard Pork

Name: Stir-fried Edamame with Mustard Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Edamame; Some Mustard; Some Pork loin; Some Red chili; Some ginger; Some salt; Some Lee Kum Kee Steamed Fish Soy Sauce

by Mama Hao

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

To be honest, I think edamame is really versatile! It can either bow its head willingly as a bull to sacrifice itself to set off its aura, or it can stand alone and form a series on its own! I really like edamame!
This idea was brought up by the foodie’s friend Xia Duohe:), she said that mustard and edamame are very delicious when paired together! To be honest, this method of eating is really the first time! But it absolutely shocked me, because I fell in love with the first bite! It's good for my son to only need edamame and shredded mustard, and he keeps saying it's delicious, thank you Xia Duohe:)! There will be another home-cooked dish on my table in the future! Haha..."

Ingredients

Stir-fried Edamame with Mustard Pork

1. Wash the edamame shells and set aside.

Stir-fried Edamame with Mustard Pork recipe

2. Cut mustard, pork loin, red pepper, and ginger all into thin strips; cut the chives into sections.

3. Heat the pot with oil, add ginger shreds and sauté.

4. Add pork tenderloin and stir fry.

5. Discoloration picked up.

6. Pour the remaining oil in the pan and stir-fry for a while until the edamame is broken and discolored.

7. Add the mustard shreds and stir-fry for about 1 minute.

8. Add pork shreds and red pepper and stir fry again until the red pepper is broken.

9. Add a pinch of salt one by one.

10. Add a little Lee Kum Kee steamed fish soy sauce to taste.

11. Finally, sprinkle in the green onions and stir-fry evenly out of the pot.

Tips:
1. Choose edamame that is tender as much as possible. If it is not very tender, it is recommended to saturate it for later use.

2. The mustard must be soaked in advance to remove part of the brine. If there is no time, it does not matter. When the whole vegetable is fried, try not to put salt in it, and season it with soy sauce or light soy sauce.

3. The pork tenderloin itself is very tender and does not need to be marinated in advance. As long as it is fried and discolored, it is very tender. The above is my opinion.

4. The mustard tuber itself is very fresh, and I personally think that there is no need to add chicken essence.