Chinese mustard greens

I visited a friend and found out that Chinese mustard greens can make a delicious dish just blanched as such. So I tried cooking it the way she did.

Recipe: Chinese mustard greens blanched (for 2)

Ingredients:
- 5-6 stems of large Chinese mustard greens, washed
- 3 quart of hot water
- very concentrate meat stock or gravy
- 1-2 tp cornstarch

Procedure:
1. Separate mustard green stems from leaves.
2. Keep a pot of water boiling. Dip the stems into the boiling water. Let cook for 1 minute. Remove from pan and transfer to serving plate. Then dip leaves into boiling water for a few seconds until just freshened. Transfer to serving plate.
3. Heat concentrate meat stock with 1-2 tp cornstarch. Stir to make sure the cornstarch dissolves. Cook until thicken.
4. Drain blanched vegetables of excess water. Pour gravy on vegetables. Serve hot.