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Shredded Potatoes and Pickled Mustard Greens

Vegetables, also Vegetarian Foods

Shredded Potatoes and Pickled Mustard Greens
2 medium potatoes, peeled and shredded, then blanched for one minute and then put into a bowl of cold water
2 cloves garlic, peeled and minced
1 small hot red pepper, seeded and minced
1/4 cup rinsed then minced pickled mustard greens*
1 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1 teaspoon hot pepper oil (optional)
1 teaspoon granulated sugar
1 cup vegetable oil
1. Drain the potato shreds and roll them in a clean dish towel to remove any remaining water.
2. Mix the potatoes, bouillon powder, sesame oil, the hot pepper oil if using it, and the sugar.
3. Heat oil in a wok or large fry pan, add the potatoes, and fry them turning frequently until they are lightly browned, then drain and serve.
*NOTE: One can pickle these at home if no commercial ones are available by making them some days in advance mincing or shredding fresh mustard greens and soaking them overnight or for a day or two in salt water or pickle juice; then rinse and drain them, and mix them well with half teaspoon chili powder, two tablespoons brown sugar, and two tablespoons rice wine. Put this in a clean sterilized jar covered tightly with a clean cloth, a rubber band works well, and put the jar in a dark corner for three to seven days. They can stay for two or three weeks in the refrigerator.

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