Garlic Shoots and Mustard Greens

• 100gr mustard greens
• 100gr beansprouts
• 100gr garlic shoot
• 2 garlic cloves
• ½ thumb sized piece ginger
• 300ml vegetable stock
• 1tbsp light soy sauce
• 1tsp sesame oil
• 1tsp rice wine
• Salt and white pepper to taste

• Finely slice the ginger, with the back of the cleaver smash the garlic cloves to loosen their skins. Cut the mustard greens and garlic shoots into roughly 4cm slices.

• Heat the oil oil in a wok over medium heat. Add the garlic and half of the ginger and cook for about a minute, being sure to avoid burning the garlic.

• Turn the heat up on the wok, the vegetable stock a pinch of salt and soy sauce, bring the stock to boil, add the mustard greens, cook them between 2-3 minutes and set aside. Blanch the garlic shoots in the same stock for a one minute and set a side. Pour the stock on top of the mustard greens.

• Add a tablespoon of vegetable oil to the wok on medium heat. Now add the rest of the ginger and garlic shoots to your wok, add the beansprouts next, season with a pinch of white pepper and salt. Cook for 2-3 minutes constantly stirring the vegetables. Bring the wok to a high heat and lastly add the rice wine and sesame oil. Serve