Pickled vegetables cooked with beans and bamboo shoots, exclusive recipe

Name: Pickled vegetables cooked with beans and bamboo shoots, exclusive recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Slender whip-shoot bamboo simmer with long beans and chopped salted pickled greens in a bright, briny broth, a springtime Jiangnan classic where bamboo sweetness and pickle tang meet in the lightest, most refreshing way.

30 minNewMedium Hot Dishes Boil Light

Instructions

1
Ingredients: pickled vegetables (washed), bamboo shoots, and green beans.
2
Put the beans into a large bowl and add an appropriate amount of baking soda.
3
Soak in clean water for a while.
4
Then, rinse and drain the soaked beans.
5
Fold into sections.
6
Peel and wash the bamboo shoots, then take them out.
7
Place it on the cutting board and slice it.
8
Place the pickled vegetables on the cutting board and cut them into sections.
9
Heat oil in a wok, then add the chopped bamboo shoots and green beans, and stir-fry.
10
Next, add the chopped pickles along with an appropriate amount of water.
11
Turn and cook for 6 to 7 minutes.
12
Then, add an appropriate amount of salt.
13
Add an appropriate amount of MSG.
14
Mix in the seasonings evenly to finish.