Pickled Mustard Green & Edamame

雪菜毛豆

Pickled Mustard Green & Edamame — Jiangsu-ZhejiangShaoxing home cooking.

Ingredients

• shelled edamame (fresh or frozen, thawed)
• pickled mustard greens (‘xue cai’), rinsed and finely chopped
• fresh ginger, minced
• light soy sauce
• toasted sesame oil

Instructions

1. Blanch edamame in boiling salted water 3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking. Pat dry. (Edamame plump, vibrant green, skins taut)
2. Heat wok over medium heat. Add 10 ml (2 tsp) neutral oil. Sauté ginger 30 seconds until fragrant — do not brown. (Ginger softens slightly, releases golden oil droplets)
3. Add snow greens. Stir-fry 2 minutes until moisture evaporates and aroma turns deep and savory. (Greens darken slightly, cling to wok with oily sheen)
4. Add edamame. Stir-fry 1 minute to warm through and combine. (Edamame glistens, separate and intact)
5. Turn off heat. Drizzle with light soy sauce and sesame oil. Toss once — just to coat. Serve immediately while steaming gently. (Each edamame bean glistens with thin, aromatic film)