Stir-fried Mustard Greens with Ginger

Growing up in Chicago’s very small Chinatown, I experienced life as a microcosm of a southern Chinese village. In all practical matters, we were a self-contained community, with Chinese movies, shops and all manner of authentic Chinese foods. Except in winter, an assortment of colourful fresh vegetables was available. In the cold months, we made do with dried, pickled and canned vegetables.

As a child, I always enjoyed eating mustard greens, with their piquant bite. In our kitchen,