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Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots
| Ingredient | Amount |
|---|---|
| spring bamboo shoots (peeled and sliced) | 2 as needed |
| pickled mustard greens (xuecai) | half pack (100g) |
| fava beans (peeled) | 200g |
| scallion whites (cut small) | 3 segments |
| red chili (cut small) | to taste |
| light soy sauce | a little (pickled greens are already salty) |
| sugar (for freshness) | 1 tbsp |
| sesame oil | 1 tbsp |
- spring bamboo shoots (peeled and sliced)2 as needed
- pickled mustard greens (xuecai)half pack (100g)
- fava beans (peeled)200g
- scallion whites (cut small)3 segments
- red chili (cut small)to taste
- light soy saucea little (pickled greens are already salty)
- sugar (for freshness)1 tbsp
- sesame oil1 tbsp
Cooking StepsHow to cook Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots step by step
-
Step 1Peel and wash spring bamboo shoots, then slice.
-
Step 2Bring water to a boil with a pinch of salt and oil. Add bamboo shoots and fava beans. Remove when water returns to a boil and set aside.
-
Step 3In a separate wok, heat oil and sauté scallion whites until fragrant.
-
Step 4Add pickled mustard greens and stir-fry until fragrant.
-
Step 5Add the blanched bamboo shoots and fava beans. Stir-fry together.
-
Step 6Season with just a little light soy sauce (the pickled greens are already salty) and sugar to enhance freshness.
-
Step 7Add chili if you like it spicy.
-
Step 8Stir-fry until everything is cooked through and well-flavored. Drizzle sesame oil before serving for extra aroma.
-
Step 9A seasonal three-fresh spring dish — taste of spring! Delicious and goes great with rice!
Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed spring bamboo shoots (peeled and sliced)
- half pack (100g) pickled mustard greens (xuecai)
- 200g fava beans (peeled)
- 3 segments scallion whites (cut small)
- to taste red chili (cut small)
- a little (pickled greens are already salty) light soy sauce
- 1 tbsp sugar (for freshness)
- 1 tbsp sesame oil
Instructions
-
Peel and wash spring bamboo shoots, then slice.
-
Bring water to a boil with a pinch of salt and oil. Add bamboo shoots and fava beans. Remove when water returns to a boil and set aside.
-
In a separate wok, heat oil and sauté scallion whites until fragrant.
-
Add pickled mustard greens and stir-fry until fragrant.
-
Add the blanched bamboo shoots and fava beans. Stir-fry together.
-
Season with just a little light soy sauce (the pickled greens are already salty) and sugar to enhance freshness.
-
Add chili if you like it spicy.
-
Stir-fry until everything is cooked through and well-flavored. Drizzle sesame oil before serving for extra aroma.
-
A seasonal three-fresh spring dish — taste of spring! Delicious and goes great with rice!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
