Serves 4 to 6
300g baby leaf mustard
20g shredded ginger
1/3 tbsp oil
A little sugar and salt
Rinse leaf mustard and cut into sections, 2cm long.
Stir-fry leaf mustard with water two ladles, ginger and seasonings.
Add cornstarch water to thicken liquid. Turn off heat and remove to serving plate.
Served at once.