300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
2 large spring onions, sliced
1 tbsp cornflour
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
100ml/3Β½fl oz groundnut oil
pinch sea salt
1 tbsp toasted sesame oil
dash sesame oil (optional)
2 tbsp light soy sauce
1 tbsp light soy sauce
750ml/1ΒΌ pint vegetable stock
pinch ground white pepper
sea salt and ground white pepper
1 free-range egg, beaten
500g/1lb 2oz beef mince
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)