Ingredients
500 g (about 1 lb) mustard greens, sliced, 10 shiitake mushrooms, 50 g (about 1.8 oz) winter bamboo shoots, 30 g (about 1 oz) carrot
Seasonings
5 g each of scallion segments and ginger slices, 2 teaspoons sugar, 1 teaspoon each of cornstarch, salt, and sesame oil, 2 teaspoons soy sauce, 3 g baking soda, 3 teaspoons oyster sauce, 2 tablespoons vegetable oil.
Steps
1. Add baking soda to a pot of water, blanch the mustard greens until tender, then drain; slice the shiitake mushrooms and winter bamboo shoots into thick slices; carve the carrot into decorative flower shapes.
2. Heat oil in a wok until hot, add scallions and ginger and stir-fry until fragrant, then add dried mushrooms, winter bamboo shoots, carrot flowers, and mustard greens, stir-fry to combine, add oyster sauce, sugar, soy sauce, cornstarch, and salt, stir-fry until well mixed, then drizzle with a cornstarch slurry and sesame oil before serving.