Braised Chinese Mustard Greens

1 head of Chinese mustard greens
10 fresh shiitake mushrooms
1 medium carrot
1 T oil
3 slices fresh ginger root
salt, to taste – you may not need any
sauce:

1 T light soy sauce
1 tsp brown or raw cane sugar
1/2 c water or broth (or, if you’re using rehydrated mushrooms, the liquid from soaking them is a great one to use for this)
1 T cornstarch
method:

Bring a pot of water to a boil.
Separate the stalks of the greens from the core and soak 10 m in cool water. Rinse and repeat until no grit remains in the bowl or sink.
Cut the leafy part of the greens away from the stem, shake or pat them dry, and reserve them for another dish, even another day. Cut the stems into large bite-sized pieces, roughly 1.5″ on a side.
Remove the mushroom stems and reserve them for making broth. Cut the caps into halves or quarters if large.
Peel the carrot and cut into 1/8″ thick slices: you can do this on the diagonal, lengthwise, or even make carrot flowers by cutting long grooves lengthwise, then slicing crosswise for an extra pretty presentation.
Blanch and shock the mustard green stems and carrots – they should be crisp-tender and brightly colored.
Combine the sauce ingredients in a bowl and set aside.
Heat the oil in the wok over high heat, explode the ginger root just until fragrant.
Add the mushrooms, stirfry quickly for 1 m.
Add the sauce ingredients and bring to a boil. Reduce to a simmer, and cook out the starchy flavor, stirring for approximately 1-2 m.
Add the greens and carrots just until they are heated through.
Adjust the seasoning and serve.