By Jeremy Round
Sprinkle the shredded Chinese leaves with the salt and leave to degorge for 20 minutes. Rinse well under cold running water, then squeeze out dry in your fist.
Heat vegetable oil in a small frying pan. In it, fry the ginger, garlic and onion for a minute or two, stirring all the time. Add rice wine or sherry, soy, hoisin and sesame oil, then reduce until the sauce is very thick and syru