For mustard greens:
Cut between stems and leaves. Simmer leaves in salted water until just cooked, drain, and lightly coat with oil and soy sauce.
Heat oil in a wok or cast iron skillet until very hot. Pat the shrimp dry and lightly coat with flour, shaking off excess. While oil is hot, quickly stir fry the shrimp until just cooked. Add the chili pepper and toss for about 30 seconds (if the oil is very hot, the smoke may become a bit overwhelming). Turn off the heat and sprinkle on the Fire Salt. Toss to coat evenly. Scoop onto a bed of Chinese mustard greens, leaving most of the oil behind. Sprinkle chopped scallion and enjoy with hot rice or noodles.
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