Mustard-Turnip Stirfry

1 large onion, halved and thinly sliced
2 cloves garlic, crushed and minced
1 Tbsp olive oil
1 large singkamas or turnip, sliced about 1/8 inch thick
250 gms mustard greens, washed and sliced into two
3 Tbsp chicken broth (1/2 broth cube dissolved in hot water)
salt and pepper to taste
1/4 t sesame oil


In a large pan, sauté garlic and onions in olive oil over medium heat.
Add the singkamas and stir fry for a minute.
Then add the mustard greens and broth and cook with cover until the mustard greens are just wilted.
Season with salt and pepper.
Remove from fire and toss with sesame oil.