Grandmother Vegetable
Ingredients: Oil, Minced garlic, Minced ginger, Fresh chili peppers, Grandmother Vegetable · 15 min cook time · 300kcal · ₩8,800
Ingredients
1tablespoon Oil, 2cloves Minced garlic, 1centimeter Minced ginger, 6pieces Fresh chili peppers, 125grams Grandmother Vegetable, 1teaspoon Soy sauce, 150grams Blanched edamame, 0.25teaspoon Salt, 0.25teaspoon Sugar, 0.125teaspoon White pepper powder, 1sprinkle MSG
Instructions
1. Longyau your wok: get it piping hot, shut off the heat, add about one tablespoon of oil, and swirl to create a non-stick surface.
2. Over low flame, add two cloves of minced garlic and about a centimeter of minced ginger. Fry until fragrant, about 30 seconds.
3. Add six fresh chili peppers cut into one centimeter slices (erjingtiao chilis or serranos work well). Fry for another 30 seconds.
4. Add 125 grams of Grandmother Vegetable. Swap the flame to high and stir-fry for about three minutes to toast out the sourness of the pickles.
5. Once the vegetable is a bit dry and no longer sour, swirl in a teaspoon of soy sauce and mix quickly.
6. Add 150 grams of blanched edamame. Swap the flame to medium and fry for another minute or so.
7. Season with a quarter teaspoon each of salt and sugar, an eighth teaspoon of white pepper powder, and a sprinkle of MSG. Mix for another thirty seconds.
8. Remove from heat and serve.
Source: Watch the original video