Choysum in Shrimp and Mushroom Sauce
You may had seen a lot of meat dishes in this blog (a lot of you have noticed it) but few vegetables that is because I only know few recipes that use vegetable as a main ingredient but that does not mean I don’t eat a lot of them I just repeat them more frequently and there’s no point re-posting it in this blog. I love meat, a lot! So the vegetables posted here definitely will be a hit with a lot of carnivores out there as they are full of flavour. I know vegetables are bit boring to cook and eat but if you give it a proper sauce and flavour I will bring out a different dimension to those healthy greens, like this one in particular, though most of us are used to dress cooked greens with oyster based sauce this one will be different as it will be a white sauce flavoured with mushrooms and shrimps. Try it out and suggest a vegetable recipe to me so I can try it out in return.
Ingredients
1 packet Choy sum
1 small carrot, sliced
1 cup shrimps
1 cup sliced mushrooms
1/2 tsp ginger paste
2 cloves garlic, minced
2 tsp sugar
2 tsp cornstarch
2/3 cup chicken stock
1 tsp Chinese cooking wine
sesame oil
fish sauce
peanut oil
Method
1. Blanch Coy sum in boiling water, drain then set aside. If you will not serve this immediately you need to cool it down with running cold water so it will not overcook.
2. In a wok add peanut oil and sauté garlic and ginger, add mushrooms and carrots then stir fry for 2 minutes.
3. Mix cornstarch, sugar, Chinese cooking wine and chicken stock together then pour into the wok.
4. Add shrimps and let the sauce boil, cook for a minute.
5. Add fish sauce to taste, then turn heat off.
6. Place vegetables in a plate and pour sauce over, drizzle with sesame oil then serve.
Wow Raymund, such lovely veg which is so often we have here and popular at Chinese Restaurants.
I always love a simple and hearty vegetable stir-fry, such comfort food!
This meal sounds delicious just the way it is.
This sounds really good. We actually ate a veggie/shrimp dish with oyster sauce this weekend. It’s sooooo good! I’ll have to make sure we try this next time.
This looks delicious! Vegetables are never boring to cook or eat for me. It all depends on your perspective and taste preference. We eat a lot of vegetables with every meal. They make our plates so inviting and colorful.
But what is choy sum??? Please explain for those of us who do not live in Asia and are unfamiliar with this vegetable. Thanks.
Kathleen
Choy Sum is another form of Mustard Leaves they taste something in between spinach and a cabbage. It is sometimess called as a flowering pak choy.
Looks so light and flavorful too.
I’m loving those gorgeous vegetables in this! We try to eat a lot of vegetables so this would be perfect.
As a total veggie addict (and vegetarian, too) I have to say I love when you post these recipes! Thank you thank you! This one looks so flavorful!
I just completed a huge amount of choysum that my friend dropped off before her Hawaii trip. I just stir fried with garlic but this dish is 1000x better. Now I wish I left some so I could make this. Next time… It was my first time eating the veggie and I really liked it – even though I really, really ate a lot of this veggies over 3 days…
I know how you feel, I’m a definite carnivore but try to cook vegetarian at least once a week.
And it looks gorgeous on the plate. I love how prettily the carrots are cooked too.
i’m not a veggie person but the shrimps here look tempting.
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