The secret to cooking this simple Chinese dish is the ‘fire control’, ie how you control the heat of your wok and how fast you can fry it under the high heat. You will have to get all the ingredients ready before you start cooking because you will need to put in one after another ingredients real fast.
Ingredients
Choy Sum Vegetable, 1 bunch, cut into 1 ½ “ size
Garlic, 5 pcs, chopped finely
Light soya sauce, 1 table spoon
Salt to taste
Vegetable oil, 1 table spoon
Vegetarian Prawns, 3 pcs (optional, I did not use in this dish)
Heat up wok and put in the vegetable oil. Turn up the heat and then put in the garlic. Quickly add the vegetable before the garlic burn and turned into charcoal. Add salt to taste and soya sauce. Put in a little water and take the dish out from the wok. Serve with steamed rice.
7 comments:
yes, i did exactly that, Pete when it comes to stir fry choysum.. nice and crunchy and eat while its hot..
Yes, quick and simple and tasty! The trick is for the green colour of the vegetable to ramian green and not turn off colour!!
I have really wanted to get into more Asian cuisine, and your blog seems to be a great place to start. I'll be sure to try this recipe out soon!
It has been so long since I last had those crunchy delicious Choy Sum.
Thanks, Pete, for stopping by my blog. :-)
Angie's Recipes
hmmm...
vegetarian dont really eat garlic and onion one..
they eat ginger only..
hehehe.
Claire : Ya true, eat while hot is the best
Keats : Remain green would be good!
Chrissy : Thks
Baby : Very dry lor!
Angie : Thks for stopping by here too!
Dolly : They don't take garlic more to religious reason, but Mat Salleh vegan, take anything that is not from animals origin. I guess I am more into the Ang Moh vegan! ha ha ha!
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