Stir-fried Pickled Mustard Greens

Wash the mustard greens thoroughly.

Peel off the outer skin.

Julienne and add salt, mix evenly and marinate for more than 6 hours.

After pickling, squeeze out the juice vigorously. This can remove a large part of the pungent and bitter taste from the mustard greens, and most of the salt will also stay in the squeezed-out juice, so the pickled vegetables will not be very salty.

Add dark soy sauce, light soy sauce, and sugar into the pot, and simmer over low heat. This will melt the sugar and also bring out the savory flavor of the soy sauce.

Let it cool and add rice vinegar, you can also add some five-spice powder.

Add the shredded mustard greens and mix evenly.

If you don't like a strong soy sauce flavor or prefer a lighter color, you can reduce the amount of dark soy sauce to 5 grams, keeping the rest of the recipe unchanged, which results in the lighter color shown in the picture. I marinated two types at the same time; the lighter one also had a bit of chili powder added.

Put it into a sealed jar or bottle. You can eat it after marinating for one day. If the bottle is sealed and packed tightly when filled, it can last a long time without going bad.

These are shredded mustard greens in two shades, pickled for a day.

Take the needed amount when eating, add cilantro, chili oil, and sesame oil, and mix it for a better taste.

The mixed shredded mustard greens have a crisp texture, with a sauce fragrance that carries a sweet aroma, and a sweet and sour taste that is very delicious.