Seasoned Preserved Mustard Stem (Zha Cai)

Rinse the Preserved Mustard Stem under cold running water for several minutes to remove excess saltiness. If the pieces are large, chop them into smaller, bite-sized shreds or dices.

Place the rinsed Preserved Mustard Stem in a bowl of fresh cold water and let it soak for 15 minutes. Drain thoroughly and squeeze out as much water as possible using your hands or a clean kitchen towel.

In a mixing bowl, combine the drained Preserved Mustard Stem with the Minced Garlic, Light Soy Sauce, Chinkiang Vinegar, Granulated Sugar, and Dried Chili Flakes.