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.
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
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.