Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots

Pickled Mustard Greens, Fava Beans and Spring Bamboo Shoots

Ingredients

• 2 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

1. Peel and wash spring bamboo shoots, then slice.
2. 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.
3. In a separate wok, heat oil and sauté scallion whites until fragrant.
4. Add pickled mustard greens and stir-fry until fragrant.
5. Add the blanched bamboo shoots and fava beans. Stir-fry together.
6. Season with just a little light soy sauce (the pickled greens are already salty) and sugar to enhance freshness.
7. Add chili if you like it spicy.
8. Stir-fry until everything is cooked through and well-flavored. Drizzle sesame oil before serving for extra aroma.
9. A seasonal three-fresh spring dish — taste of spring! Delicious and goes great with rice!