Chinese Vegetables (Choy Sum)
In Chinese or Cantonese restaurants, Chinese vegetables (choy sum) are often served two ways: brown sauce or white sauce--a recipe I am sharing with you today.
Servings: 4 people
Calories: 96kcal
Ingredients
- 6-8 oz (175-250g) choy sum or Chinese leafy greens
- button mushrooms sliced
- sliced carrots
- 6 medium-sized shrimp peeled and deveined
- 1 inch (2.5cm) ginger, peeled and sliced thinly
- 2 tablespoons cooking oil
White Sauce:
- 1/2 teaspoon salt
- 1/2 teaspoon fish sauce to taste
- 1/2 tablespoon sugar
- 1/2 tablespoon corn starch
- 6 tablespoons water
- 1 teaspoon shaoxing wine
- 1/4 teaspoon sesame oil
Instructions
- Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
- Heat up a wok and add the cooking oil until it's smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stirs until the shrimps become half-cooked.
- Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
- Dish out and serve immediately.
Nutrition
Serving: 4people | Calories: 96kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 431mg | Sugar: 2g