Choy Sum Braised Starch Sheet
Slightly spicy, with tender greens and silky rice sheets — a perfect match for steamed rice.
Ingredients
choy sum
to taste
starch sheet
half
bird's eye chili
2
corn oil
to taste
ginger
to taste
Sichuan peppercorn
to taste
salt
to taste
soy sauce
to taste
garlic
to taste
Instructions
1
Step 1
Wash an appropriate amount of choy sum.
2
Step 2
Cut into 3-finger lengths.
3
Step 3
Blanch in boiling water until just cooked, then remove and set aside.
4
Step 4
Blanch the starch sheet until soft, soak in cold water, then tear into small pieces.
5
Step 5
Heat appropriate amount of oil in a wok, add ginger, garlic, Sichuan peppercorn, and bird's eye chili, stir-fry until fragrant.
6
Step 6
Add the soaked soft starch sheet.
7
Step 7
Stir-fry a couple of times, then add a bowl of boiling water.
8
Step 8
Season with salt and soy sauce to taste, cover and simmer for a while.
9
Step 9
Add the blanched choy sum.
10
Step 10
Stir-fry a few times, turn off heat, and serve on a plate.
11
Step 11
Serve.
12
Step 12
Serve.
