Cuisine
Chinese
Time
20 mins
Servings
2 people people
• 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
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