(Xianggu Gaicai)

150 grams canned straw mushroom

150 grams leaf mustard

50 grams peanut oil

2 grams salt

10 grams Shaoxing wine

2 grams sugar

75 grams soup-stock

10 grams water-added amylum

2 grams seasame oil

Clean the leaf mustard, and cut it down the roots. Heat the oil and add the leaf mustard, turning the leaves over until theyt turn dark green. Remove.

Add 15 grams of soup-stock, 1 gram of salt, 5 grams of Shaoxing wine, sugar and the leaf mustard to the wok again, stir-fry, and dish out in a neat pile.

Add 60 grams of soup-stock, 5 grams of Shaoxing wine, another gram of salt and the straw mushrooms to the empty wok. Bring to the boil. Add some water-added amylum to thicken the soup, sprincle on a little seasame oil and pour over the leaf mustarde.

Feature: Fresh and pure

Taste: Light and delicious