Xuě lǐ hóng is pickled chinese mustard greens and is a vegetable that pairs really well with the stewed pork and rice dish (lu rou fan). You can also just cook and eat this with any other meat dish, or if you are feeling vegetarian, you can steam some buns (man tou) and use this as filling!
1 package of pickled mustard greens, rinsed and dried
1 tbsp finely diced ginger
1 tbsp vegetable oil
pinch of salt to taste
1. Rinse the vegetable in the container. It should be fine to cook/eat as is, but I like to err on the side of caution.
2. Finely dice ginger. You will need about 1 tbsp- less if you are not a huge fan of ginger like me.
3. Add about 1 tbsp of vegetable oil to a pan over medium heat and add ginger. Let flavor from ginger release into oil (less than 1 minute)
4. Add the vegetables (be careful of oil splatter if there is excess water on the mustard greens). Sautee 3-4 minutes until thoroughly heated. Taste and season with salt (Note: this vegetable is sometimes already salted, so taste first before adding more salt)
5. Serve with other dishes (like stewed pork/ lu rou fan) or eat with steamed buns.