Wok-fried Choi Sum with Shiitake and Tamari

Preparation info
    • Difficulty


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By Paul Gayler

Published 1999

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


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.