Stir-fried Soybeans with Shredded Mustard Greens

Name: Stir-fried Soybeans with Shredded Mustard Greens
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Mustard Knots; 50g soy; 10g shallot; 5g ginger; 4 Dried chili; 1 tablespoon Balsamic vinegar; 1 tablespoon Soy sauce; a little Clam powder

by Original Life•Home

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

I remember that when I was young, I used to grow mustard knuckles and kohlrabi in my own home. After harvesting, I pickled them into pickles and became a "frequent visitor" on the table in winter. In order to improve the monotonous way of eating, or to improve the "grade", the pickles will be fried with other ingredients. It will naturally taste better if it is oily. Today we are going to make a mustard lump stir-fried soybeans that has been forgotten for a long time

Ingredients

200g Mustard Knots
50g Soy
10g Shallot
5g Ginger
4 Dried Chili
1 tablespoon Balsamic Vinegar
1 tablespoon Soy Sauce
a little Clam Powder

Stir-fried Soybeans with Shredded Mustard Greens

1. Soak the soybeans, remove the bad beans and wash, soak in clean water for 1 day, change the water twice in the middle, soak until the soybeans swell to 2-3 times their size

Stir-fried Soybeans with Shredded Mustard Greens recipe

2. Wash the mustard knots and shred them, soak them in clean water for 2 hours, and change the water 1-2 times in the middle (depending on the saltiness) to remove some of the salt and reduce the saltiness

3. Prepare the green onion, ginger and dried chili and cut into small sections. Heat the pan with hot oil and stir in the chives, ginger and dried chili, then add the soybeans and fry for two to three minutes (you can add a little water)

4. Add shredded mustard greens, stir fry for 1 minute, add balsamic vinegar and light soy sauce, and continue to stir fry. When the soybeans are ripe, add a little clam powder and it can be out of the pot.

Tips:
The mustard greens that have been soaked and fried are not so salty and have a hint of spicy flavor. The more soy beans are chewed, the more fragrant they are. It is a good choice to eat with rice porridge, millet porridge or steamed buns and noodles.