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Green Soybeans
Stir Fry
Pickled Mustard Green

7 April 2006


In most parts of China, particularly in the areas around Shanghai, plain rice porridge cooked to creamy perfection, a baked sesame pie and a fried flour twist, served with one or two simple dishes, such as fresh soybeans stir fry pickled mustard green, used to make a truly satisfying breakfast.

During summer seasons, soybeans with pickled mustard and rice porridge were also favoured by many Shanghainese as a light dinner, or as a refreshing conclusion to a more substantial evening meal.

After being sidelined by imported oily fast food for many years, rice porridge, plain and flavoured, comes back with a splash. In big cities like Beijing, Shanghai and Guangzhou, there are long queues in front of rice porridge eateries every morning; and for the first time in history, rice porridge is able to make its presence in banquet menus. So does its humble side dish of soybeans with pickled mustard, which not only has returned to the breakfast and summer dinner tables, but also found its way along with the rice porridge into some big restaurants.


  • Fresh green soy beans 500g
  • Pickled mustard green 150g
  • Hot pickled mustard tuber 50g
  • ½ dried red chili
  • Shallots
  • Oil 2 tsp.
  • White surge ½ teaspoon
  • Salt

Pickled mustard tuber

Pickled mustard green


1) Chop pickled mustard green into 1cm long strips; Finely shred pickled mustard tuber and shallots; Cut red hot chili into small rings.

2) Preheat wok. Add 2 Tbsp oil and heat until white smoke appears. Add red chili and shallots, quick stir-fry for a few minutes until fragrant.

3) Add soybeans, allowing a couple of minutes to toss well.

4) Add pickled mustard green and tuber, stir and mix well for one minute before sprinkling a little water. Stir fry for another 3 to 4 minutes.

5) Sprinkle salt, chicken stoke, blend well. Add a few drips of sesame oil. Dish up.


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