Chinese Mustard With Ginkgo Nuts And Peppers

Putonghua : da jie cai cao yin xing

 
Ingredients
Chinese Mustard  300 g              Ginkgo Nuts  10 pcs
Red And Green Pepper  each 1 pc              Dry Scallop  1 tbsp

Sauce
Sugar  1 tbsp                Salt  1 tbsp              Light Soy Sauce  1 tbsp           Chicken Powder  2 tbsp
Cornflour  2 tbsp              Water  3 tbsp                Sesame Oil 1 tbsp

Steps
1) Boil ginkgoes with shells in water for 10 minutes, remove shell and membrane
2) Cut into 2 halve then remove central stalks, parboil in hot water
3) Drain out water and marinated with 1 tbsp salt
4) Wash and slice the mustard into small pieces, boil by hot water for 1 minute
5) Soak the dry scallop by hot water until tender, then tear into shreds
6) Remove seed of peppers, chop into small pieces
7) Heat wok with 2 tbsp of oil, stir fry the mustard plant, peppers
8) Add in shredded scallop, then stir fry for 2 minutes, add in ginkgo nuts
9) Pour sauce, stir fry and cook until sauce almost dry, dish up

Remark
tbsp – table spoon