Stir-fried Bean Sprouts with Pickled Mustard
Sichuan-style stir-fried soybean sprouts with zhacai (pickled mustard greens), a classic home-cooked dish.
Ingredients
Bean sprouts (washed, roots trimmed, briefly blanched in hot water then removed and drained)
250 g
Sichuan Fuling pickled mustard (cut into small cubes, briefly soaked then removed)
100 g
minced scallion
to taste
minced ginger
to taste
minced garlic
to taste
cooking wine
to taste
white sugar
to taste
sesame oil
to taste
water starch slurry
to taste
stock
to taste
Instructions
1
Prepare ingredients
Wash the bean sprouts, trim off the roots, blanch briefly in a pot of hot water then remove and drain; cut the Fuling pickled mustard into small cubes, soak briefly then remove.
2
Stir-fry
Heat oil in a wok, stir-fry the minced scallion, minced ginger and minced garlic until fragrant, add the bean sprouts and stir-fry quickly until they change color, add the pickled mustard cubes, cooking wine, white sugar and stock and stir-fry until cooked, thicken the sauce with water starch slurry, drizzle with sesame oil before serving.
