Savory Edamame and Tofu with Tangy Pickled Mustard Greens

1. Prepare the seasoning mixture

In a small bowl, combine 2 tablespoons of water, 4 teaspoons of Shaoxing wine, 1.5 teaspoons of light soy sauce, 0.75 teaspoon of sugar, 0.5 teaspoon of fine sea salt, 0.5 teaspoon of toasted sesame oil, and 0.25 teaspoon of white pepper powder. Mix well until the sugar and salt are fully dissolved.

2. Cook the edamame

Heat a tablespoon of neutral oil in a wok over medium-high heat. Add the edamame that you’ve rinsed in hot water to thaw. Stir-fry the edamame for 2 to 3 minutes until they are tender and lightly blistered. Once done, transfer the edamame to a plate and set aside.

3. Cook the ginger

Reduce the heat to medium and add the remaining tablespoon of neutral oil to the wok. Toss in the slice of fresh ginger and let it cook for about 30 seconds.

4. Add chilies and mustard greens

Add the dried red chilies and finely chopped pickled mustard greens to the wok. Stir-fry for about a minute.

5. Add garlic and tofu

Add the minced garlic and cubed tofu to the wok. Stir-fry for another minute.

6. Combine ingredients and serve

Return the cooked edamame to the wok and pour in the seasoning mixture. Stir-fry everything together for a couple of minutes, making sure the seasoning evenly coats all the ingredients. Serve hot and enjoy.