Two Vegetable Dishes using Pickled Mustard Greens (雪菜百葉毛豆，雪菜蠶豆酥)

Pickled Mustard Green with green soybeans and soy sheets

雪菜百葉毛豆 （Pickled Mustard Greens with Soy Sheets and Green Soybeans) is a common vegetable dish made of 雪裡紅 (pickled mustard greens).  The pickled mustard greens can be found in the Chinese supermarket in the refridged food section (not in the freezer) as seen in the picture left below.  It can be stirred fried with different kind of ingredients.  This one with soy sheets and green soy beans is the most popular one.  In some Shanghai restaurants,  they replaced soybean and soy sheets by broad beans (蠶豆).  The methods are very similar so I put the two dishes in one recipe.

Pickled Mustard Greens

   
Ingredients:

1. One package of pickled mustard greens (see picture to the left)
2. 1/3 cup of green soybean kernels or half cup of broad bean kernels (they can be found in the frozen food section in a Chinese supermarket, see the picture below)
3. Soy sheets (same as #2, it can be found in the frozen food section in a Chinese supermarket, see picture below).  It comes as sheets of letter-size paper or smaller.   Use 2-3 if large sheets, 5-6 if small.

Steps:

1.  Defrost the soy sheets by rinsing them under the cold water or leaving them in the room temperature for a couple of hours. Cut the soy sheets into small strips about 1" x 1/2 " size.  In a big bowl of cold water, dissolve 1 tsp baking soda, put the soy sheets in for 30 minutes.  The color of the sheet will turn white.  This step is used to soften the soy sheet.  Too much baking soda will make it too soft.  Rinse the sheets thoroughly such that there is no residue of the baking soda on the sheet.  

2.  Defrost the soybeans or broad beans by rinsing them under water.  Drain the pickled mustard greens and rinse them with tap water.  Taste the mustard greens to check if it is too salty.  Usually the package come with the right saltiness, but sometimes, it might be too salty.  If it is too salty, rinse them longer or submerge them in water for 5 minutes. 

3.  In a cooking pan,  heat 2 TSB vegetable oil, add either the soy beans or the broad beans, stir fry them for 3 minutes (add salt to season -- note because the mustard greens is already salted, do not put too much salt).  Add drained pickled mustard greens in the pan, stir fry for another 3 minutes, add 1 tsp sugar.  The vegetable should look very green.  If you use soy beans,  now add the soy sheet (drained)  in, stir fry for another couple of minutes (you can add 0.5 Tsp water if it is too dry) until the soy sheets are soft.  Taste it and add some more salt if needed.  Last, add one tsp sesame oil, mix, and turn off the heat.   

Here is the picture of the Pickled Mustard Greens with Broad Beans.

Pickled Mustard Greens with Broad Beans