Shredded pickled mustard greens with edamame, cooked Night Blooming Exclusive

Name: Shredded pickled mustard greens with edamame, cooked Night Blooming Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Tender bottle gourd simmers with edamame and zingy pickled mustard shreds in a light, homey braise. The preserved vegetable lifts the mild gourd with bursts of salty, sour brightness.

45 minNewMedium Hot Dishes Boil Light

Instructions

1
Ingredients: edamame, night-blooming flowers, shredded pickled mustard tuber.
2
Shell the edamame and wash them clean.
3
Wash the night-blooming flower and scoop out the skin.
4
Place it on the cutting board and cut it into sections.
5
Heat oil in the wok, then add the edamame and stir-fry.
6
Next, mix in the chopped night-blooming flowers and shredded pickled mustard, and add an appropriate amount of water.
7
Turn and cook for 6 to 7 minutes.
8
Then, add an appropriate amount of salt.
9
Add an appropriate amount of MSG.
10
Mix in the seasonings evenly to finish.