2tablespoonsSugar(Can use less, depends on your taste)
Soak 2 pieces of suan cai in water for 2-3 minutes. The soaking time depends on the brands and how salty and sour the suan cai is. If it is store bought suan cai, I normally soak it for 10-15 minutes. My homemade pickled mustard greens recipe, I just soak for around 2-3 minutes.
Mince 3 cloves of garlic.
Cut 3 chili peppers. (You can use less chili peppers, depending on how spicy you want. Also, if you use Thai chili pepper, I recommend only use 1.)
Then, drain and squeeze the suan cai. Cut or dice the pickled mustard greens.
Pour 1 tablespoon of vegetable oil into a pan, turn on fire to medium. Add the minced garlic and cut chili peppers. Stir fry them a little bit.
Next, add the cut suan cai and 2 tablespoons of sugar (Can use less sugar, depends on your taste). Stir fry them a little bit.
Cooking tips for how to make suan cai stir fry:
Soak or wash the suan cai. If you purchase suan cai from a store or market, normally I will soak it for 10-15 minutes before using it because they are very sour and salty.