Pickled Mustard Stem Shreds and String Beans Stir-Fried with Wild Rice Stem - Exclusive

Name: Pickled Mustard Stem Shreds and String Beans Stir-Fried with Wild Rice Stem - Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 2 plants Water bamboo; 80 g Shredded pickled mustard tuber; 175 g Bring beans; to taste Baking soda; to taste Salt; to taste MSG

Salty pickled mustard shreds season a quick wok-toss of crisp long beans and cool, sweet water bamboo, three textures and three flavors colliding in a bright, briny, rice-friendly stir-fry.

45 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: Wild rice stems (peeled and cleaned), shredded pickled mustard, and fava beans.
2
Break the string beans into sections 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
Place the water bamboo on the cutting board and slice it.
6
Blanch the string beans in a pot of boiling water for 5 minutes.
7
Next, add the sliced water bamboo and blanch for 2 minutes before removing.
8
Heat oil in a pan, add the blanched fava beans, water bamboo shoots, and shredded pickled mustard, and stir-fry.
9
Then, add an appropriate amount of salt.
10
Add an appropriate amount of MSG.
11
Season and stir-fry evenly to finish.