Mustard Greens Stir-fry

Ingredients

• 1 pound mustard greens – trimmed and cut into 2-inch pieces; stems and leaves separated
• 0.25 cups water
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 0.5 tsp sugar
• 0.25 tsp white pepper
• 1 tsp cornstarch
• 1.5 tbsp peanut oil
• 3 cloves garlic – thinly sliced
• 1 tsp ginger – finely minced
• 1 tbsp Shaoxing wine
• 0.5 tsp toasted sesame oil

Instructions

1. Wash the mustard greens thoroughly, then trim tough ends; separate stems from leaves and cut everything into bite-size pieces.
2. In a small bowl, whisk together the water, soy sauce, oyster sauce, sugar, white pepper, and cornstarch until smooth; set the sauce aside.
3. Heat a wok or large skillet over high heat until very hot, 1–2 minutes.
4. Add the peanut oil and swirl to coat. Add the garlic and ginger and stir-fry until fragrant, 15–30 seconds, without browning.
5. Add the stems and stir-fry until bright green and just beginning to turn tender, 2–3 minutes.
6. Add the leaves and toss constantly until just wilted, 1–2 minutes.
7. Splash in the Shaoxing wine around the sides of the wok to deglaze; let it sizzle for 10–15 seconds.
8. Stir the sauce to recombine and pour it in; stir-fry until the liquid thickens to a glossy coating and the greens are crisp-tender, 30–60 seconds.
9. Remove from the heat, drizzle with the toasted sesame oil, and toss to coat.
10. Transfer to a warm plate and serve immediately.