This is a very common home-made small pickle on the tables of people in northern Jiangsu.
It is also the best choice to go with rice.
The taste is salty, sweet and refreshing. It is a popular dish suitable for all ages.
stir-fried edame with potherb bamboo shoots
Recipe Recommendations
- potherb mustard 100 grams
- edamame 100 grams
- winter bamboo shoots 50 grams
- green onion appropriate amount
- salt 2 grams
- sugar 5 grams
- sesame oil appropriate amount
- red pepper one
- chicken essence appropriate amount
- salty and sweet
- fried
- ten minutes
- simple
Steps for stir-fried edame with potherb bamboo shoots
1
Prepare all the ingredients.
2
Heat a wok into oil and saut-fry chives and peppers.
3
Pour in the chopped potherb mustard and stir fry until fragrant.
4
Add sugar and continue to stir.
5
Pour in the cooked edamame and diced bamboo shoots and stir fry.
6
Add a little salt and stir for a while.
7
Add a little more chicken essence and continue to stir fry.
8
Finally pour in sesame oil.
9
Continue to stir fry evenly and turn off the heat.stir-fried edame with potherb bamboo shoots Make Tips
Eadame and bamboo shoots can be boiled in boiling water for 2 minutes before frying until. Potherb mustard should also be soaked in clear water in advance to become salty and then stir-fried until. Salt should be appropriate and sugar should be used more.