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Stir-fried Red Mustard Greens
Purple-stemmed Yiyang red cai tai, a prized winter green, is simply washed, drained, and flash-fried over fierce heat with rapeseed oil and salt. The result is tender-crisp stalks with a naturally sweet, faintly earthy flavor.
Instructions
- 1
Pick 1-1.5 jin of red flowering Chinese cabbage.
- 2
Wash clean, place on a strainer to drain, and filter out the water.
- 3
Pour vegetable oil or tea oil into the pan, heat it to a high temperature, add the drained Chinese flowering cabbage and stir-fry quickly, add an appropriate amount of salt, stir-fry until basically cooked, then transfer to a plate.
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Ingredients
Main Ingredients
- Yiyang Red Rapeseed Sprouts1-1.5斤
Seasonings
- vegetable oilto taste
- Saltto taste