Mustard greens are slightly bitter and is a great taste combination
with the oyster sauce. Shiitake mushrooms are also another ingredient that is
often paired with mustard greens. Altogether just the previous mentioned
ingredients are a menu item in most Cantonese restaurants. Seafood is added to
this dish to make it more luxurious, with the most common being sea cucumber
(if you’ve been to a Chinese banquet, you’ll often see this combination). While
I plan to make the sea cucumber dish eventually, I used shelled shrimp for this
recipe. The shells add flavor to the dish, but need to be removed before eating
(unless you’re strange like me and eat the shells). The usual method for eating
the shrimp is to suck on the shelled shrimp to extract the flavors, and then
remove the shells before eating the shrimp meat. If you’ve never seen this done
before at a Chinese restaurant, you’re likely to be surprised the first time
you see how this dish is eaten. Try this shelled shrimp eating method and you’re
likely to do the same!
Enjoy!