VEGETABLES: Pickled vegetables are often served as appetizers, to be nibbled before starting a meal. This is an easy version to make your own at home.

SZECHUAN-STYLE PICKLED VEGETABLE:

 

 

 

 

1 ½ lbs. mustard greens leaves separated                    

1 tbsp. peanut oil

marinade:

    2 tsp. salt                                                                

    1 tsp. sesame-seed oil

    2 tbsp. each sugar & vinegar

    1 tsp. hot pepper flakes

 

 

 

Prepare mustard greens and cut leaves into bite-sized chunks.  Heat wok or saucepan until hot; add peanut oil and then mustard greens. Stir fry 2 minutes; then add salt. When mustard green turns green, remove from heat.   

 

Toss vegetables with marinade ingredients and set aside to cool completely. Transfer vegetables to a large glass container with a tight lid and let it marinate overnight in the refrigerator.

 

 

Note:  Other vegetables, such as carrots, Chinese white radish may be substituted. Peel and cut vegetables into matchsticks; then follow procedure to pickel