1 large bunch mustard cabbage, or gai choy, cleaned, stemmed and diced/julienned (see above)
2-3 TBL. olive oil
4-6 cloves garlic, chopped
1/4 cup chicken or vegetable broth, or water
1/2 tsp. sea salt (optional)
1/2 tsp. ground black pepper (optional)
Heat oil in wok over medium-high heat. Add garlic and stir to release fragrance and gently brown, then remove garlic and keep aside. Add cleaned mustard greens stem pieces to oil, add broth, cover and let cook 10-20 minutes, or until beginning to soften. Stir to mix well, then add leafy parts of cabbage, cover and cook another 5-8 minutes, or until leafy parts are bright green. Remove cover and allow broth to reduce by half. Season to taste with sea salt and pepper, if using. Remove to serving plate and garnish with browned garlic.