This is a really simple dish and the most important component is probably the freshness of the vegetables itself. Like most Chinese, I love choy sum or otherwise known as Chinese flowering cabbage (quite a mouthful!) - these green leafy vegetables are commonly sold in most Asian supermarkets so I don't think you will have trouble buying these. As its name implies, you can find tiny yellow 'flowers' in the vegetable and these have a mild taste with a slight crunchy texture. Simply stir-fried with garlic and a good dollop of abalone sauce, these are best served hot and with piping hot steamed rice!
Thursday, September 24, 2015 | Labels: Vegetables, Vegetarian, Yuen Chun Recipes |
This recipe is part of my Yuen Chun Recipes.
1 bunch of fresh choy sum, rinsed and sliced to 3 inch pieces (blanched to soften)
5 cloves garlic, roughly chopped up
1 tablespoon Yuen Chun abalone sauce
1 teaspoon light soy sauce
Firstly, heat up wok until almost smoking. Add 3 tablespoons of oil. Swirl to coat. Turn heat to low and add garlic. Fry till fragrant. Add the soy sauce. Be careful not to let it splatter.
Turn heat to high and add in vegetables from earlier. Add sauce and stir fry on high heat for about 2 minutes, mixing everything together well. Serve hot with rice.
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