Choy Sum & Mushrooms

Name: Choy Sum & Mushrooms
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; 1/2 Tablespoons Fish Sauce, Or To Taste; 1/4 cups Reserved Mushroom Soaking Liquid (or Broth If You Prefer); 1/2 Tablespoons Cornstarch Mixed With 1 Tablespoon Water

8 ingredients

7 steps

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
1/2 Tablespoons Fish Sauce, Or To Taste
1/4 cups Reserved Mushroom Soaking Liquid (or Broth If You Prefer)
1/2 Tablespoons Cornstarch Mixed With 1 Tablespoon Water

Directions

1

Cut the stems of the choy sum into about 2-inch sticks. Keep the leaves whole.
2

In a warm pan with vegetable oil, saute the minced garlic for about 1 minute. Add drained mushrooms and give that a stir.
3

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.
4

In a small bowl, mix together cornstarch and water to form a slurry.
5

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.
6

Pour sauce over vegetables and serve with rice!
7

Note: You may also use bok choy, kail lan, cabbage, or other similar vegetables in place of the choy sum.