| Ingredients A |
|
 |
| 1½ |
Cup |
Split Pea (dehydrated) |
| 3 |
Cups |
Water |
| |
|
|
| Ingredients B |
|
| 1 |
Cup |
Salt-marinated Mustard Green |
| 1 |
tsp. |
Sugar |
| |
|
|
| Ingredients C |
|
| 3 |
Tbs. |
Oil |
| 1 |
tsp. |
Ginger (thinly slivered) |
| 1 |
tsp. |
Red Chili Pepper (décor only optional, spicy-preference, thinly sliced) |
| |
|
|
- Wash split peas and soak peas in a bowl covered with water for 10 minutes before cooking.
- Follow the direction for Marinated Mustard Green to prepare mustard green. Rinse and gently squeeze excess water from mustard green. Set aside.
- Drain excess water, boil 3 cups of water in a small pot, add peas, and cook for about 30 minutes until peas are tender and mush-like. Remove from heat.
- Add Ingredients C in the wok. Stir-fry Ingredients B for a few minutes, and then add in mash split peas. Continue to stir-fry and combine mustard green with split peas. (Note: Keep stir-fry to prevent burn on the bottom of the wok.) Remove from wok when two items are well mixed.
This dish is traditionally made with fava beans or broad beans. Split pea is an inexpensive alternative to cook this dish, and tastes just as delicious.