Hi vegan friends... I'm currently working with a Chinese family. I've actually known for a long time that most Chinese people are vegan. But there's something really new I've learned. While telling a story, my grandmother told me that some of their vegans don't eat garlic or spring onions. Are all vegans like that? This is truly new knowledge for me.
It feels like cooking without garlic feels like something's missing. What do you think? But what I'm surprised about is when I eat their food, it tastes delicious even without garlic. Haha, or is it just my instinct and cooking skills? I don't know.
This afternoon, I just got home from shopping and bought some sweet mustard greens and other vegetables. Every time I cook, the first thing I do is think about what I'm going to cook with these vegetables, haha. In the end, I decided on sweet mustard greens and bean sprouts.
I call it Stir-Fry | Sweet Mustard Greens & Bean Sprouts
I've cooked this dish quite often because it tastes delicious when eaten with hot rice and spicy chili sauce.
Ingredients needed:
- 250 grams of sweet mustard greens
- 100 grams of bean sprouts
- Garlic, shallots, cayyane pepper, and tomatoes
- Sugar, salt, and flavoring to taste
Cooking Instructions:
- First, chop the mustard greens (here I took the leaves and a bit of the stem).
 |  |  |
- After chopping, wash them under running water.
 |  |
- Take the bean sprouts and wash them under running water to remove any debris or remaining parts of the mung beans.
- Peel the onion and slice it thinly.
 |  |  |
- Prepare a Teflon pan with a little oil, then sauté the onions until slightly fragrant. Then add the sliced chilies and tomatoes and sauté again until cooked.
 |  |  |
- Then add the sugar, salt, and flavoring.
 |  |
- Then add the washed mustard greens and sauté until slightly browned.
 |  |
- Finally, add the bean sprouts to the stir-fry and continue stirring.
 |  |  |
Add a little water to the stir-fry, adjust the seasoning, and cook until done.
 |  |
The dish is ready to be served.
Hello This is Nisa, an amateur writer (I apologize if there are any errors in writing or in the wrong translation of words in writing, and I am very grateful that you have visited my blog. See you in other posts)
