Mushroom and Choy Sum
After cooking choy sum hearts in oil until tender, simmer them with fresh mushrooms and season to taste. The dish boasts a refined, clean color and a light, fresh, savory flavor.
Ingredients
fresh mushrooms
350 g
choy sum (washed, cross-shaped cut on the head to a depth of one-fifth of the choy sum)
500 g
vegetable oil (for frying choy sum)
500 g (75 g actually used)
sesame oil
10 g
fine salt (4 g for stir-frying choy sum, rest not specified)
7 g
MSG (1 g for stir-frying choy sum, rest not specified)
2 g
white sugar
5 g
cooking wine
5 g
water starch
15 g
chicken stock (200 g for stir-frying choy sum)
300 g
Instructions
1
Step 1
Wash the choy sum, make a cross-shaped cut on the head of each choy sum to a depth of one-fifth of the choy sum.
2
Step 2
Add vegetable oil to the wok, heat to 70% of full heat, add the choy sum (fry in two batches), stir constantly with a spoon until the choy sum is soft and cooked, remove and drain excess oil. Keep the original wok on the heat; add 200 g of chicken stock, the fried choy sum, 4 g of fine salt, 1 g of MSG, and 5 g of white sugar, stir-fry for a short while, then remove the choy sum.
