To be honest, I think edamou is really versatile! It can either bow its head and be willing to sacrifice itself to set off its aura as a human being, or it can block one side alone and form a system alone! I really like edamame!
This idea was proposed by Xia Duohe, a friend of the gourmand: ). She said that pickled mustard and edamame are very delicious together! To be honest, this is really the first time I have eaten this! But it definitely shocked me, because I fell in love with it from the first bite! My son only wants edamame and shredded pickled mustard. He keeps saying it's delicious. I really thank you to Xia Duohe: ) That's it! In the future, there will be another home-cooked dish on my table! Haha...
stir-fried edame with pickled mustard and shredded pork
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried edame with pickled mustard and shredded pork
1
Shell edamame and wash it for later use.
2
Shred mustard, pork tenderloin, red pepper, and ginger; cut chives into sections.
3
Heat the pan with oil, add shredded ginger and saute until fragrant.
4
Add shredded pork loin and stir-fry.
5
Change color and fish up.
6
Heat the remaining oil in the pan and pour it into the edamame, stir fry for a while until the edamame breaks and discolors.
7
Add shredded mustard and stir well for about 1 minute.
8
Add shredded pork and red peppers and stir fry again until the red peppers are broken.
9
Add a little salt in turn.
10
Add a little Lee Kum Kee steamed fish soy sauce to taste.
11
Finally, sprinkle in the spring onions and stir-fry well.stir-fried edame with pickled mustard and shredded pork Make Tips
1. Try to choose tender edamame rice. If it is not very tender, it is recommended to drain water first. 2. The pickled mustard must be soaked in advance to remove part of the salt water. If there is no time, it doesn't matter. Try not to add salt when frying the whole dish. Season with soy sauce or light soy sauce. 3. The pork tenderloin itself is very tender and does not need to be marinated in advance. As long as it is browsed and discolored, it will be very tender. This is my personal opinion. 4. The pickled mustard itself is very fresh, and I personally don't think there is any need to add chicken essence.