Stir-fried Snow Cabbage with Edamame
Salty and crisp snow cabbage pairs with sweet and tender edamame in a quick stir-fry that makes a perfect side dish for steamed rice.
Ingredients
8 items- Snow cabbage (pickled potherb mustard) 150g
- Shelled edamame (fresh soybeans) 200g
- Dried red chilies 3
- Garlic 2 cloves
- Ginger 1 small piece
- Cooking oil 2 tablespoons
- Sugar 1 teaspoon
- Light soy sauce 1 teaspoon
Nutrition
Steps （5 steps）
Soak snow cabbage in cold water for 10 minutes to reduce saltiness, then squeeze dry and chop. Wash and drain edamame.
Heat oil in a wok over medium heat, add garlic, ginger and chilies, and stir-fry on low heat for 30 seconds until fragrant.
Turn to high heat, add snow cabbage and stir-fry quickly for 1 minute until aromatic. Remove and set aside.
Add another tablespoon of oil, heat over medium, stir-fry edamame for 2 minutes until slightly wrinkled and bright green. Add 2 tablespoons water, cover and steam for 1-2 minutes until tender.
Return snow cabbage to the wok, add sugar and a little soy sauce if using. Stir-fry on high heat for 30 seconds. Adjust salt to taste and serve.
Tips
Snow cabbage is heavily salted; soaking and rinsing helps reduce salt. Sugar balances saltiness and enhances flavor. No additional salt may be needed.
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