500g Choy Sum or Kai Lan
2 cloves of garlic, chopped
2 Tbsp oil
1 1/2 Tbsp Oyster sauce
1/2 tsp white sugar
1 tsp soy sauce
1/4 tsp sesame oil
1 tsp potato starch / cornstarch mixed with 1 Tbsp water
|Submitted by: Sachie||14 January 2016|
A quick stir-fried Asian vegetable makes a delicious side dish to your mains. You can use Kai Lan or Bok
Choy instead of Choy Sum.
1. Mix oyster sauce, sugar and soy sauce with 125ml of water in a small bowl and set aside. Rinse Choy Sum
under cold water and cut into half so you will have the stems and the leaves remaining.
2. Heat up a wok over medium high heat and add the oil and garlic, cook for 1 minute. Add the stems of choy
sum and stir fry for 1-2 minutes. Then add the leaves of choy sum, stir fry for a minute.
3. Add the mixed sauce in the wok and put a lid on, cook for a couple of minutes (or cook al dente)
4. Take the vegetables out and lay on a serving place, leave the liquid in a pan
5. Add sesame oil and potato starch. Mix and cook until the sauce has thickened, drizzle all the sauce on
top of the vegetables and garnish with deep fried shallots.