Dongbei Chao Xue Li Hong

Xue li hong (pickled mustard greens) are a cornerstone of the Dongbei pantry, eaten through the brutal northeastern winters. This quick stir-fry pairs their sour-salty punch with scrambled egg for a satisfying everyday dish that takes mere minutes.

Serves: 4

Ingredients

• 300g (10 oz) pickled mustard greens (xue li hong), rinsed and roughly chopped
• 4 large eggs, beaten
• 3 cloves garlic, minced
• 2 tbsp (30ml) neutral oil
• 1 tsp (5ml) light soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp (15ml) sesame oil

Instructions

1. Rinse pickled mustard greens well under cold water; squeeze dry and chop into 2cm pieces.
2. Heat 1 tbsp oil in a wok over high heat. Add eggs and scramble until just set, about 1 minute; remove and set aside.
3. Add remaining oil to wok, fry garlic 20 seconds, then add mustard greens; stir-fry 2–3 minutes until heated through and slightly caramelised.
4. Return eggs to wok, add soy sauce, sugar, and white pepper; toss together for 1 minute.
5. Finish with sesame oil and serve with steamed rice.

Cook's Notes: Rinsing is key — rinse once for tang, twice for milder flavour. Do not add extra salt before tasting, as the pickled greens provide plenty.