Wok-fried Choi Sum with Shiitake and Tamari


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 450 g (1 lb) choi sum (Chinese flowering cabbage)
  • 2 tablespoons groundnut oil
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 100 g (4 oz) shiitake mushrooms
  • 75 g (3 oz) fresh or canned Chinese water chestnuts, peeled and thinly sliced
  • 100 ml ( fl oz) chicken stock
  • 2 tablespoons cornflour
  • 2 tablespoons tamari (or dark soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted peanuts


    Oriental-style greens are much more commonplace than they used to be, thanks to the growth of interest in Thai and Chinese cooking. All the ingredients for this dish are now readily available – so get to wok!

    Separate the stems from the leaves of the choi sum and cut them into pieces 5cm (2in) long. Blanch the stems in boiling salted water until just tender, then drain well.

    Heat a wok or deep frying pan, add the groundnut oil, garlic, ginger, choi sum stems, mushrooms and water chestnuts and stir-fry for 3-4 minutes. Add the choi sum leaves and cook for a minute longer.

    Blend the stock with the cornflour to form a paste and stir it into the pan. Stir in the tamari and sesame oil and toss well together. The sauce should form a glaze around the vegetables. Sprinkle over the peanuts and serve immediately.

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