Wok-fried Choi Sum with Shiitake and Tamari

Name: Wok-fried Choi Sum with Shiitake and Tamari
Cuisine: Asia
Ingredients: 1 garlic clove, crushed; 100 g (4 oz) shiitake mushrooms; 1 tablespoon finely chopped fresh ginger; 75 g (3 oz) fresh or canned Chinese water chestnuts, peeled and thinly sliced; 100 ml (3½ fl oz) chicken stock; 2 tablespoons cornflour; 2 tablespoons tamari (or dark soy sauce); 1 tablespoon sesame oil; 1 tablespoon roasted peanuts; 450 g (1 lb) choi sum (Chinese flowering cabbage); 2 tablespoons groundnut oil

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) choi sum (Chinese flowering cabbage)
2 tablespoons groundnut oil</

Asia
Side dish

Method

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.

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