PREPARATION:
1. Wash the mustard plant and cut into pieces. Immerse these in boiling water until tender. Remove from the water, drain, and then arrange on plate.
2. Heat the oil in a wok. When it is hot, put in both kinds of mushrooms and the water and stir fry.
3. Season with the sugar and soy sauce. Mix some water with the flour and add to the wok. Continue stir frying until the sauce is thick, and then dip out over the mustard.
