Ingredients
400 g mustard greens, 80 g dried scallops (conpoy).
Seasonings
Ginger (julienned), salt to taste, a splash of oyster sauce, 750 ml (about 3 cups) bonito dashi, 1 tablespoon scallion oil, and 2 tablespoons vegetable oil.
Steps
1. Soak the dried scallops in warm water until softened, then rinse in fresh water, drain well, and shred into fine strips; trim the roots off the mustard greens, rinse thoroughly under cold water, drain, and cut into small sections.
2. Place a clean pot over heat, add vegetable oil and heat until hot, then add shredded ginger and stir until fragrant. Stir in oyster sauce and mustard greens, and cook for a brief moment.
3. Pour in the bonito stock, add the shredded dried scallops, reduce to low heat and simmer for about 10 minutes, season with salt, drizzle with scallion oil, then remove from the heat and serve.