Wash, trim and shred the vegetables, keeping them in separate piles. Fry the fresh ginger, garlic and star anise in the oil in a wok or large frying pan for 4–5 minutes. Discard the seasonings, and put the spring greens into the hot oil. Stir-fry for 2–3 minutes before adding the Chinese leaves. After stir-frying for 2–3 minutes, add the spinach and spring onions. When the spinach has collapsed, add the soy sauce, wine, vinegar and preserved ginger. Cover with a lid and steam for a few minutes more. Stir in the sesame oil, and then serve scattered with sesame seeds.
© 1995 Frances Bissell. All rights reserved.