Stir-fried Bamboo Shoots with Salted Mustard Greens
A savory, crispy home-style stir-fry combining the unique saltiness of pickled mustard greens with the crunch of spring bamboo shoots. Refreshing, appetizing, and easy.
Ingredients
8 items- Salted mustard greens (Xuelihong) 150 g
- Spring bamboo shoots 2 (about 300 g)
- Garlic 2 cloves
- Dried chilies 2
- Cooking oil 2 tbsp
- Salt 1/4 tsp
- Sugar 1/2 tsp
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Soak the salted mustard greens in water for 10 minutes, changing water once halfway. Squeeze dry and chop finely.
Peel bamboo shoots, slice thinly then shred. Bring water to boil, blanch shreds for 1 minute, drain and rinse under cold water; drain well.
Heat wok over medium heat, add oil. Stir-fry garlic slices and dried chili segments for about 30 seconds until fragrant, being careful not to burn.
Turn heat to high, add bamboo shoot shreds and stir-fry for 1 minute until coated with oil. Add salt and sugar, stir well.
Add chopped salted greens, stir-fry over high heat for about 1 minute until well combined. Taste and adjust salt if needed.
Drizzle in sesame oil, stir quickly a few times to enhance aroma, then immediately turn off heat and serve.
Tips
Use winter or spring bamboo shoots for best texture; blanching is essential to remove astringency. Adjust salt carefully based on the saltiness of the pickled greens. Add more dried chilies if you prefer spiciness.
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