A wide variety of Asian green vegetables are readily available in Australia and New Zealand in both local supermarkets and Asian green grocers. They are nutritious and tasty, whilst also being easy to grow and cook.
Choy sum, also known as the Chinese silverbeet is different in plant structure from other Asian greens with a thinner stem. It is normally steamed with long stalks in tact or used in soups.
CHOY SUM STIR-FRY
100ml vegetable oil
2 small red chillis, finely sliced
1 red capsicum, sliced
1 knob ginger, finely sliced
3 garlic cloves, finely sliced
100g fresh shiitake mushrooms, stalks removed, cut in half
2 tbsp soy sauce
3 tbsp caster sugar
3 tbsp oyster sauce
1/4 cup chicken stock or water
1 tsp sesame oil
250g choy sum, cut in half, washed
3 shallots, finely sliced
1 Heat oil in a wok on a high heat. Add chilli, capsicum, ginger and garlic and stir-fry for one minute, then add mushrooms and stir-fry another minute.
2 Add soy sauce, sugar, oyster sauce, stock and sesame oil. Bring to the boil and allow to bubble for 20 seconds before adding choy sum and tossing until wilted and bright green.
Sprinkle with shallots and serve with noodles or rice.
Also try: Rice Congee with Garlic Prawns