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Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over high heat until it just starts to smoke. Add oil, followed by garlic, ginger and chile. Cook, stirring, until the garlic starts looking golden brown on the edges, about 1 minute.
Crack eggs into the pan and scramble for a few seconds. Add mustard greens and stir to combine with the egg mixture. Season with fish (or oyster) sauce and pepper and cook just to wilt the greens, 1 to 3 minutes. Serve topped with crispy fried baby anchovies (or bonito flakes), if desired.