Ingredients
300 g (about 10 oz) asparagus lettuce, 50 g (about 1.75 oz) red bell pepper, 30 g (about 1 oz) preserved Tianjin cabbage.
Seasonings
5 g each minced scallion, ginger, and garlic, 1/2 teaspoon each salt, rice vinegar, and sesame oil, a pinch of MSG (or to taste), 1 tablespoon vegetable oil.
Preparation
1. Wash the red bell pepper, remove the stem and seeds, then cut into small strips.
2. Place the preserved winter vegetables in a bowl, add water, stir, and soak briefly to remove excess salt, then drain. Finely chop them, blanch in boiling water, and drain again.
3. Trim the root from the Chinese lettuce, peel off the outer skin, rinse clean, and slice into small pieces. Blanch briefly in boiling water, then remove and drain.
Steps
1. Place a wok over high heat, add vegetable oil and heat until hot, then add chopped scallions, ginger, and garlic, and stir-fry until fragrant.
2. Add the preserved mustard greens and stir-fry briefly, then add the lettuce slices and red pepper strips, tossing everything together until well combined.
3. Then season with salt, rice vinegar, and MSG, drizzle with sesame oil, and serve.