Taiwanese Stir-fried Pickled Mustard Greens
A Chinese sauerkraut, Pickled Mustard Greens aka 酸菜, literally means sour vegetable in Mandarin. Pickled Mustard can be found in most supermarkets, sold in packages like the one below.
![](https://laabicookhousefood.files.wordpress.com/2020/06/pickled-mustard-thumb-b.jpg?w=1024)
It’s really easy and simple to prepare, just by stir-frying it with some dried chili, rice wine and sugar! Adding it to any meaty dishes, helps to cut the fat oily flavor and bringing a nice balance to the dish. Serve it together with your bowl of beef noodles or Crispy Pork Chop Rice Bento!
![Taiwanese Stir-Fried Pickled Mustard](https://laabicook.com/wp-content/uploads/2020/08/Pickled-Mustard-thumb-500x500.jpg)
Stir-Fried Pickled Mustard
Adding Pickled Mustard Greens to any meaty dishes, will help to cut the fatty flavour and bring a nice balance to the dish.
Ingredients
- 1 packet pickled mustard greens (酸菜)
- 1 tbsp oil
- 2 dried chillies cut in small pieces and seeds discarded
- 2 tbsps sugar
- 1 tbsp rice wine
Instructions
- Wash the pickled mustard and squeeze out excess liquid. Cut into small bite-sized pieces.
- Heat oil in frying pan and fry dried chillies until they have started to turn black.
- Add in the pickled mustard vegetable, stir-fry for 5 minutes over medium-low heat.
- Add sugar and rice wine. Mix well, and taste. Adjust the seasoning as you wish.
- Store in container, it can be kept in the fridge for up to 2 weeks.
Video
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