Cut bean curd sheets into 2” x 4” rectangles. Loosely separate them in a drainer. Soak in hot acidic water (water mixed with acidic powder or baking soda) until sheets turn creamy off white. Drain and wash in cold water. Set aside. Clean and chop pickled mustard greens and chili pepper.

In a heated wok, add oil and ginger slices. Stir until fragrant. Add water, mustard green, sugar, and mushroom seasoning. Allow to simmer. Add soy beans, chili pepper and bean curd sheets. Stir. Add pepper and potato starch solution. Serve.