Pickled Mustard Greens with Octopus

Pickled Mustard Greens with Octopus

Ingredients

• 200 Pickled mustard greens (Xue Cai)
• 400 Octopus (baby octopus)
• 3 Ginger
• 3 Garlic
• 1 Cooking wine
• 1 Soy sauce
• 1 Sugar
• 2 Vegetable oil

Instructions

1. Clean the octopus thoroughly, remove the internal organs and beak. Blanch in boiling water for 30 seconds, then drain and set aside.
2. Rinse the pickled mustard greens to remove excess salt, then chop into small pieces. Mince the garlic and slice the ginger.
3. Heat oil in a wok over medium heat. Add ginger and garlic, stir-fry until fragrant.
4. Add the pickled mustard greens and stir-fry for 2 minutes.
5. Add the blanched octopus, cooking wine, soy sauce, and sugar. Stir-fry quickly over high heat for 2-3 minutes until well combined.
6. Serve hot as a side dish or appetizer.