Thinly slice the whelks and set aside.
Heat the oil in a wok or large deep frying pan. Add the garlic, ginger and chilli and stir-fry over a high heat for 30 seconds.
Add the sliced whelks and stir-fry for 1 minute.
Add the mushrooms and stir-fry for 30 seconds, then add the mustard greens and the beansprouts and stir-fry for another 30 seconds, until the leaves have just wilted into the bottom the the pan.
Add the oyster sauce, soy sauce and sherry and cook for another 1 minute. Serve immediately with some steamed rice or noodles.
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