Wash the pickled mustard greens by immersing them in a large bowl of cold water
After a few minutes and occasional stirring, drain the vegetables in a strainer
Dry spin the vegetables in a centrifuge
Cut or chop the spin dried potherb mustard greens fine on a cutting board
Chop up the white cabbage
Slice the tofu in 2-3 mm pieces
Peel and mince the garlic and the ginger. If using beef, leave some of the ginger for seasoning the beef
Cut the peppers fine and de-seed first, if you desire a less spicy filling
Heat the lard or vegetable oil in a wok
On high heat, add the peppers followed by the minced ginger and garlic
After 1-2 minutes of frying and stirring, add the snow vegetables first and stir-fry for several minutes.
Then add the white cabbage and continue to stir-fry and finish with adding the tofu
Add the rice wine and stir
Switch off the fire and taste the mixture. In some cases the mixture will be just fine as the slightly smoky taste of the snow vegetables and the slightly salty taste will be just perfect. If you washed the vegetables very thoroughly, you may need to add one or two tbsp of light soy sauce to the mixture and mix
Let the vegetable mixture cool down
When also using beef, cut the beef very thinly
Add some minced ginger , some starch, soy sauce and the sugar