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1. Combine the chicken broth, Chinese cooking
wine, and white pepper, adding a liberal amount
of salt to taste, set aside. Mix together the
starch and cold water in a small bowl and set
aside.
2. Rinse the greens in cold water, then drain.
Bring a stockpot of water to a boil, dip the
greens into the water using tongs, and blanch for
30 seconds. Drain and rinse the greens with cold
water, then set aside.
3. Heat the oil in a wok on high heat until
shimmering, about 1 minute. Add the ginger and
garlic saute until aromatic, 15-30 seconds. Add
the greens and sauce and simmer until the greens
are wilted, about 2 minutes. Remove the greens
with tongs and place in a serving dish, keeping
the sauce in the wok. Add the starch slurry to
the sauce, stirring until thickened, about 1
minute. Pour the thickened sauce over the greens
and serve.
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