Ningbo Kao Cai

Thoroughly wash the Chinese mustard greens, then cut them into large sections, approximately 5-7 cm in length. Separate the leafy parts from the thicker stems.

Peel and thinly slice the Ginger. Peel and finely mince the Garlic. Slice the Scallion into 5 cm segments, separating the white and green parts.

Heat a large wok or heavy-bottomed pot over medium-high heat. Add the Vegetable oil. Once shimmering, add the sliced Ginger and minced Garlic, stir-frying until fragrant, about 30 seconds.