Pickled Vegetable Stir-Fried Edamame

Taste: Mildly spicy; Cooking method: Stir-fry; Time: Ten minutes; Difficulty: Moderate.

Steps to Cook Pickled Vegetable Stir-Fried Edamame

Prepare the pickled vegetables and edamame. The pickled vegetables were a gift from my sister, and the edamame was bought earlier, shelled, packed in a ziplock bag, and frozen upon returning home.

Soak the pickled vegetables in clean water for a couple of hours, adjusting the soaking time based on personal preference for saltiness. After washing and squeezing out excess water, cut the pickled vegetables into small pieces.

Then wash the edamame, slice the chili peppers, and slice the garlic cloves for later use.

Heat a wok, add cooking oil, add the edamame, 2 tablespoons of water, and a little salt. Stir-fry until the edamame is cooked and soft, then remove from the wok.

Reheat the wok with a little cooking oil, stir-fry the garlic slices and red pepper rings until fragrant, then add the pickled vegetable pieces and stir-fry evenly.

Add the previously cooked edamame back into the wok and stir-fry together.

Finally, add a little sugar. Since the pickled vegetables are salty, adding sugar enhances the flavor.

Stir-fry evenly and then serve.

No need for additional seasoning; a delicious home-cooked side dish is ready to serve.

Spicy and crispy, perfect for pairing with rice, even more flavorful than meat.