Difference between revisions of "Choy Sum Macau"
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* 2 tbsp reduced-salt [[soy sauce]] | * 2 tbsp reduced-salt [[soy sauce]] | ||
| − | == | + | == Procedures == |
# In a wok or wide frying pan over medium heat add broth, [[mushroom]]s, [[red bell pepper]] and shallots; stir-fry for 3 minutes. | # In a wok or wide frying pan over medium heat add broth, [[mushroom]]s, [[red bell pepper]] and shallots; stir-fry for 3 minutes. | ||
# Add [[garlic]], chiles and [[water chestnut]]s; cook one more minute. | # Add [[garlic]], chiles and [[water chestnut]]s; cook one more minute. | ||
Latest revision as of 11:18, 15 July 2012
Ingredients
- 1 bunch choy sum, washed and trimmed
- ½ cup dried shiitake mushrooms, sliced
- ½ cup red bell pepper, julienned
- 4 tbsp shallots, peeled and chopped
- 2 tbsp hot chile and garlic sauce (sriracha brand recommended)
- 2 cloves garlic, peeled and chopped
- ½ cup water chestnuts drained
- 5 oz veggie broth
- 2 tbsp reduced-salt soy sauce
Procedures
- In a wok or wide frying pan over medium heat add broth, mushrooms, red bell pepper and shallots; stir-fry for 3 minutes.
- Add garlic, chiles and water chestnuts; cook one more minute.
- Add choy sum; simmer for 1 minute.
- Add soy sauce, toss with vegetables; continue to stir cook for 2 to 3 minutes or until vegetables are crisp tender.
- Serve immediately with brown rice or whole wheat noodles.
