Ingredients

Main ingredients: 300g of pickled mustard greens, 100g of soybeans, 10 dried red chili peppers;

Supplements: 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, ginger, garlic, and vinegar in moderation

Salted Vegetables Stir-Fry with Soybeans

1

Soak dried soybeans in water overnight until they swell

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2

Clean and shred the mustard head

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3

Blanch the soybeans in boiling water for 3 minutes, then drain

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4

Heat oil in a wok, and when it's warm, add the dried chili peppers to stir-fry them

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5

Pour in the shredded mustard greens and stir-fry over high heat

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6

Transfer in light soy sauce, light soy sauce, and sugar, and stir-fry until the sauce is browned and stir-fry, and then pour in the soybeans. Stir-fry over high heat until the soup dries up, then pour in a little ginger and garlic vinegar along the side of the pot and stir-fry evenly

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Tips

1. If you think it's too much trouble to sprout soybeans, you can buy ready-made soybeans in the soybean section of the supermarket. A little balsamic vinegar can be used instead

3. Do a good job in the preserved vegetables in the plastic box into the refrigerator, eat as you take