Instructions: Heat oil in a large skillet or wok. Saute the scallions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4 to 5 minutes more. Add silverbeet; cover and cook over low heat for about 5 minutes, until silverbeet is tender but still crisp. Mix in mustard and heat for 1 to 2 minutes more. Stir and serve immediately.

Yield: 4 to 6 servings.

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