Recipe: Yummy Bean sprout with pickled mustard

Bean sprout with pickled mustard. Great recipe for Bean sprout with pickled mustard. Super cheap and sinfully tasty recipe. Pickled bean sprouts-dua gia (pronounced yua ya) is one of our favorite mon chua or pickled dishes.

If you enjoyed seeing this please leave a like, rate, comment, subscribe, share, and favorite. To slow down the the pickling process place jar in the fridge. To stop the pickling process drain liquid and place bean sprouts in the fridge. You can cook Bean sprout with pickled mustard using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Bean sprout with pickled mustard

1. It's of Main.
2. Prepare 1 packages of bean sprout, rinsed and drained, remove husks if any.
3. Prepare 1 packages of pickled mustard (pronounced as Zha Cai in Chinese, get the pre-cut version that is not too salty), rinsed and drained.
4. You need of Other.
5. Prepare 2 tbsp of light soya sauce.
6. It's 3 tbsp of cooking oil.
7. You need 1 piece of red chilli, remove seed and shredded (please wear gloves! ).
8. It's of white pepper powder.

Pickled bean sprouts go well with Thit Kho Tau. Note: the brine could get a bit cloudy during the pickling process. Vietnamese Food How to Make Mustard Green. Fried bean sprouts with pickled mustard tuber.

Bean sprout with pickled mustard step by step

1. Heat cooking oil in frying pan using high heat. Add bean sprout and pickled mustard, stir fry for half minute..
2. Add in light soya sauce, white pepper powder and red chilli. Stir fry evenly for half minute..
3. Ready to serve with rice or porridge..

Fresh and delicious bean sprouts, crisp and delicious, with mustard sauce, good vegetables in the summer Combine all ingredients for the brine. Mix together all the vegetables in a large mixing bowl. Chicken and Bean Sprouts seems like an obscure Chinese dish, but this is a great, refreshing, and easy-to-make stir fry. The bean sprouts are crunchy, delicious, and perfect for a light and healthy weekday dinner. Cut the mustard green in half and squeeze out excess water.

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