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Choy Sum & Mushrooms

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Level: Easy

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Description

Back to basics Chinese stirfried veggies with mushroom sauce.

Ingredients

  • 1 bunch (about 300g Size) Choy Sum (See Note), Ends Trimmed
  • 2 Tablespoons Vegetable Oil
  • 2 cloves Garlic, Peeled And Minced
  • 1 cup Dried Maitake Mushrooms (use Whatever You Like, Fresh Or Dry), Reconstituted & Soaking Water Reserved
  • 2 Tablespoons Oyster Sauce
  • ½ Tablespoons Fish Sauce, Or To Taste
  • ¼ cups Reserved Mushroom Soaking Liquid (or Broth If You Prefer)
  • ½ Tablespoons Cornstarch Mixed With 1 Tablespoon Water

Preparation

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.

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