Chinese Recipe : Soybean Sprouts and Pickled Mustard Green
This is a vegetarian dish.
2/3 lb soybean sprouts, roots removed, washed and drained
½ lb pickled mustard green, washed, drained and minced
4 tbsp oil
1 ½ tsp sugar
1 tbsp soy sauce
A pinch of MSG (optional)
Heat 2 tbsp oil in a wok, Fry the pickled mustard greens, add 1 tsp of sugar and transfer to a plate.
Add remaining 2 tbsp of oil to the same wok and stir-fry the bean sprouts quickly over a high heat.
Add mustard greens to the bean sprouts and sprinkle with the soy sauce and remainder of sugar, stirring constantly. If there is not enough juice, add a little water. Cover and simmer for 2 to 3 minutes over moderate heat. When the bean sprouts become transparent, transfer to a serving dish. This dish may be served either hot or cold.