4-1/2 tbs. kuzu or tapioca flour
3 tbs. vegetable glycerin, barley malt, rice syrup, or honey
2 cups water
1/2 tbs. liquid stevia
6 tbs. lemon juice
1/2 tbs. lemon extract
3/4 tsp. salt
3/4 tsp. cloves, ground
3/4 tsp. allspice, ground
3/4 tsp. star anise, ground
4-1/2 tbs. peanut oil
6 cups young garlic mustard leaves, chopped
3 cloves of garlic, chopped

1. Mix together all ingredients except the garlic mustard leaves, garlic, and peanut oil in a saucepan with a whisk, bring to a boil over medium heat, stirring constantly, reduce the heat to low, cover, and simmer 5 minutes stirring occassionally.

2. Meanwhile, heat the oil in a wok or skillet and stir-fry the garlic mustard and garlic 1.5 minutes, stirring constantly.

3. Pour the sauce over the garlic mustard mixture and cook over high heat 3 minutes or until the garlic mustard leaves are tender, stirring constantly.

Serves 6