1. Two mustard greens and separate the leaves.
2. Cut the mustard stalks into an oblique knife and wash.
3. The leaves are torn apart at will, washed and set aside.
4. Shred ginger, mince garlic and set aside.
5. Heat oil in a pan and sauté ginger and garlic.
6. Stir-fry mustard stalks over high heat. When the mustard stalks are almost ripe, add the leaves and fry them together.
7. Add salt and chicken essence and stir well and then turn off the heat.
8. Very light side dishes, not bad.
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