1 lb. mustard greens
1 cup water
2 tsp. soy
1 tsp. sweet bean sauce
1 tsp. sesame oil
1/2 red frying pepper
1/4 c. broth
plus 1 tsp. oyster sauce
- Discard leaves from cabbage and wash stalks very carefully, then cut into 2" pieces.
- Heat garlic oil and add mustard, mix once, cover wok 20 seconds before continuing stir frying, then add water, cover, cook 2 minutes.
- Drain in cold water, then reheat wok, add oil, sesame, red pepper, bean sauce, soy, then put back cabbage, mix well, then add broth, thicken with corn starch paste and oyster sauce.
NOTE:
Individual meat cooked separately can be added just before serving. Chicken is usually used.