Mustard greens with oyster sauce

Name: Mustard greens with oyster sauce
Cuisine: China
Ingredients: 75 g/3 oz sliced mushrooms (oyster, button or similar); 75 g/3 oz sliced mushrooms (oyster, button or similar); 75 g/3 oz straw mushrooms, or Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then chopped; 75 g/3 oz straw mushrooms, or Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then chopped; 75 g/3 oz straw mushrooms, or Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then chopped; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 400 g/14 oz mustard greens, cut into 5 cm/2 inch pieces; 4 or 5 spring onions, trimmed and sliced diagonally into 5 cm/2 inch lengths; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 375 ml/17 fl oz chicken or vegetable stock; 375 ml/17 fl oz chicken or vegetable stock; ½ teaspoon caster sugar; 130 g can bamboo shoots, rinsed and dried; vegetable oil, for frying; sea salt

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

400 g/14 oz mustard greens, cut into 5 cm/2 inch pieces
4 or 5 spring onions, trimmed and sliced diagonally

Asia
China
Side dish
Fish course
Pescatarian

Method

Bring a large pan of water to the boil, then blanch the mustard greens for about 1 minute. Plunge them into cold water to stop the cooking process, then drain.
Heat a wok, add a little oil and stir-fry the spring onions until just turning soft.
Add the oyster sauce, soy sauce, stock, sugar and a little salt to taste and bring to the boil, stirring all