Choy Sum & Mushrooms

1. 1

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

2. 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. 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. 4

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

5. 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. 6

   Pour sauce over vegetables and serve with rice!

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.