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Back to basics Chinese stirfried veggies with mushroom sauce.
Cut the stems of the choy sum into about 2-inch sticks. Keep the leaves whole.
In a warm pan with vegetable oil, sauté the minced garlic for about 1 minute. Add drained mushrooms and give that a stir.
Scatter in the choy sum stems first. Pour in oyster sauce and fish sauce with mushroom soaking liquid. Mix everything well and let it come to a boil and leave to simmer for about 1-2 minutes. Finally, add in choy sum leaves and toss until leaves have wilted, about 1 minute.
In a small bowl, mix together cornstarch and water to form a slurry.
Remove cooked choy sum onto serving platter. In the remaining sauce, stir in the slurry. Make sure the pan is on high heat. it will take about 20-30 seconds to thicken and get glossy.
Pour sauce over vegetables and serve with rice!
Note: You may also use bok choy, kail lan, cabbage, or other similar vegetables in place of the choy sum.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!