https://www.malaysianchinesekitchen.com/wat-tan-gai-choy-stir-fry-mustard-greens-in-silky-egg-sauce/
INGREDIENTS
- 1½ lbs Chinese mustard greens (675g)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 3 oz lump crab meat or imitation crab meat (85g)
- 1 tbsp soy sauce
- 2 tsp corn starch mix with ½ tsp salt and ½ cup (120ml) water
- 1 large egg (lightly beaten)
- 1 tsp sesame oil
INSTRUCTIONS
- Wash and drain Chinese mustard greens thoroughly. Trim ½ inch off the end of the stalks. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
- Bring a large pot of water to boil. Scald stems for about a minute. Remove and drain with a metal strainer. Scald the leaves for a shorter period of time. Remove and drain as soon as they turn a bright green color. Press out as much water as possible from the vegetables.
- Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Add imitation crab meat and fry for 1 to 2 minutes.
- Now, add the scalded mustard greens and soy sauce. Stir fry for another 1 to 2 minutes.
- Pour in cornstarch mixture followed by lightly beaten egg. Stir for another 1 to 2 minutes. Corn starch mixture and egg will thicken. If it appears to be too dry, add just a little bit of water. Stir to combine. Turn off heat.
- Drizzle sesame oil over vegetables. Remove and serve immediately.
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