Choysum in Shrimp and Mushroom Sauce

Choysum in Shrimp and Mushroom Sauce

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.


Choysum in Shrimp and Mushroom Sauce
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 packet Choy sum
  • 1 small carrot, sliced
  • 1 cup shrimps
  • 1 cup sliced mushrooms
  • ½ tsp ginger paste
  • 2 cloves garlic, minced
  • 2 tsp sugar
  • 2 tsp cornstarch
  • ⅔ cup chicken stock
  • 1 tsp Chinese cooking wine
  • sesame oil
  • fish sauce or sea salt
  • oil
Instructions
  1. Blanch Choy 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 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.

 

You can buy your Chinese cooking wine at Amazon, here are some:

 


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6 Responses

  1. One of the most comforting dishes in chinese cuisine that I enjoy. I remember sometimes, (my dad) used to put a little egg or corn meat throughout for a bit of silken luxury. Looks delicate and delicious all in one Raymund.

  2. Von says:

    I usually have my veggies quite plain (boiled/steamed/salads) or in small amounts with meat dishes because I don’t mind veggies that way. This looks amazing though- the sauce sounds really tasty (:Might have to give a go when I want to eat less meat or when I get bored of veggies haha

  3. kitchenriffs says:

    Meat, fish, veggies — they’re all good! I like meat a lot, too. But this looks so terrific — a dish I’d love. Thanks so much.

  4. Siggy says:

    Just a quick question, would you rather use shao xing wine or just reg chinese cooking wine (the clear one) for this dish? I’m rather partial to the first one bec it’s what I’ve been using for years and I only got the clear cooking wine by accident (I thought it was rice vinegar but alas when I tasted it it rather taste alcoholic). I’m curious as to what your opinion to this.

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