It’s really a very unique dish. We usually had this in Malaysia because the nation love to have crunchy green with less spices. Well, i experimented to sow some mustard seeds in my kitchen garden and turned a very beautiful plant. So yesterday when I was making chinese I started craving for Malaysia style of Chinese, where vegetables is must in main course. Well, I cut few leaves, wash it, blench it and make a delicious crunchy vegetable.