Stir-fried mustard green with bean sprouts2016-10-31
- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Today happens to fall on a “vegetarian” day. Buddhists in Vietnam “fast”, go vegetarian, twice a month – on the 1st and 15th of the lunar calendar. On these days, it seems like the number of street vendors double and most of the offerings are vegetarian.
I ate this dish alot while growing up. It’s a very simple dish that you could bulk up with ground meat or tofu.
- 1/2 package of pickled mustard green
- 200g bean sprouts, washed
- salt and pepper to taste
- 1 teaspoon oil
- 1 clove garlic, peeled and pressed
Cut the mustard green in half and squeeze out excess water. Slice thinly.
Heat the oil in a wok on high heat.
When the oil is smoking, add the mustard green and garlic and saute for a few minutes until the mustard green is softened to your liking.
Add the bean sprouts and cook until they are wilted, stirring constantly.
Season with salt and pepper if needed.
Serve with steamed rice.