Ingredients
300 g soybean sprouts, 100 g pickled mustard stems (zha cai).
Seasonings
10 g minced scallions, 10 g minced ginger, 1 teaspoon MSG, 1/2 teaspoon sugar, 1 tablespoon soy sauce, 1 tablespoon cooking wine, a dash of sesame oil, 2 teaspoons cornstarch slurry, 3 tablespoons clear broth, 2 tablespoons vegetable oil.
Steps
1. Pick over and wash the soybean sprouts; rinse the pickled mustard tuber, dice it, soak in warm water for 20 minutes, then drain.
2. Heat oil in a wok until hot, first add scallions and ginger and stir-fry until fragrant, then add soybean sprouts and dry-fry until softened, then splash in cooking wine, add diced pickled mustard, soy sauce, sugar, MSG, and a little broth, stir-fry vigorously over high heat until cooked through, then thicken with a thin cornstarch slurry, drizzle with sesame oil, and serve immediately.