Prepare the mustard gree. Pick and wash, saparate the thicker stems into halves, wash and drain.
Divide the mustard green leaves into 3 parts, 1) the hard stems, 2) the bottom leaves with thicker stems and 3) the leaves.
In a hot wok fry first your ginger followed by the shallots and garlic.
Then add in your fresh prawns. When cooked in goes the stock and your chicken powder, crab meat, salt & pepper, corn starch, brandy etc.
When your sauce is ready add in the prepared vegetable with the hard stems first - refer to pics. Lastly a drizzle of ACV. Serve hot and immediately.
