Choy Sum In Oyster Sauce Recipes

CHOY SUM IN OYSTER SAUCE

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds, drain ans set aside.
• in a preheated wok or deep pan, heat oil and stir fry garlic until fragrant. add the choy sum and toss for 1 minute.
• stir in the oyster sauce and serve.

RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
• Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
• Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.

CHOP SUEY - CHICKEN STIR FRY

Steps:

• Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
• Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
• Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
• Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
• Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
• Add chicken, cook for 1 minute until the surface changes from pink to white.
• Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
• Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
• Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

CHOY SUM WITH MUSHROOM (香菇炒菜心)

Steps:

• Slice the king oyster mushrooms, removing the brown caps. We will only be using the brown caps in this dish. You can also use shiitake mushrooms instead.
• Slice the mushroom. Separate the stalk segments and leaf segments of the choy sum.
• Heat 1.5 tbsp of oil in a non-stick pan over medium heat and add the mushrooms.
• The mushroom will absorb all the oil in the beginning. The mushrooms will start to shrink and slowly release their moisture. Make a hole in the middle of the pan and add the garlic. Drizzle 0.5 tbsp of oil over the garlic.
• Put the stalk segments of the choy sum over the garlic.
• Cover the pan and let the choy sum cook in its own moisture for about 2 minutes.
• When you uncover the pan, the stems should be softer but still bright green. Add the leaves of the choy sum and stir fry until soft.
• When the leaves are cooked, add the vegan oyster sauce and toss to mix well.
• Serve hot with rice or plain soup/dry noodles.

CHOY SUM WITH OYSTER SAUCE

Steps:

• Bring a large saucepan of water, 1 teaspoon vegetable oil, 1 pinch salt, and 1 pinch sugar to a boil. Add choy sum and cook for 30 seconds. Drain, pressing gently to squeeze out excess water. Place choy sum on a serving dish.
• Heat remaining 2 teaspoons oil in a wok or skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add 2 tablespoons water, oyster sauce, Shaoxing wine, soy sauce, 1/4 teaspoon sugar, and monosodium glutamate; bring to a boil.
• Mix remaining 1 tablespoon water and cornstarch together in a small bowl. Pour into the wok; cook and stir until sauce thickens, about 1 minute. Pour sauce over the choy sum.