Ingredients:
1 tablespoonneutral oil
1/4 inch knob ginger, peeled and thinly sliced
1 poundlacinato kale, destemmed and cut into 2-inch-long pieces
1 cupwater or chicken stock, divided
1/2 teaspoonkosher salt, plus more to taste
1/4 teaspoonsugar
1/4 teaspoonchicken powder or msg
2 egg whites
1 teaspooncold water
1 teaspoonsesame oil
1 tablespoonpotato starch
1 tablespooncold water
Directions:
Heat a flat-bottomed skillet or wok over high heat. Once hot, add oil and heat until barely smoking. Add ginger and stir until aromatic but not golden, about 15 seconds. Add the greens and toss immediately to prevent the ginger from burning. Once well mixed, add ½ cup of stock and cover. Let steam for 4 min or until cooked about 60 percent of the way. Season with salt, sugar, and msg—toss to coat. Let cook for another 1 minute, tossing constantly. Remove the greens and set aside, leaving the liquid in the pan.
In a small bowl, mix egg whites, water, and sesame oil until combined. In another bowl, mix the potato starch and the cold water to make a slurry.
Bring the sauce to a boil and slowly pour a thin stream of the egg white mixture into the sauce with one hand, constantly whisking with the other, to create an egg drop. Add ½ cup of stock. Taste the residual cooking liquid and adjust seasoning to be barely under seasoned. Thicken the sauce with the slurry, adding gradually. Turn the heat down and return the greens to the sauce. Toss until the greens are covered in sauce. Serve warm.