About this recipe:This Chinese vegetable stir fry is not only delicious, but it's also quick and easy to make. Tender choy sum is topped with succulent shiitake mushrooms.
2 teaspoons oil
100g dried shiitake mushrooms, soaked in warm water for 2 hours
1/2 teaspoon soy sauce
4 teaspoons oil
300g flowering Chinese cabbage (choy sum)
3/4 teaspoon salt
1/8 teaspoon monosodium glutamate (MSG)
chicken stock granules, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:8min › Ready in:18min
Cut the stems off the mushrooms and discard. Rinse the mushrooms several times and squeeze out any excess water.
Remove tough stems and any wilted leaves from the Chinese cabbage. Rinse at least 3 times and drain.
Heat 2 teaspoons oil in a wok. Add the mushroom caps and stir fry for a few minutes. Add the soy sauce and stir. Remove from the wok and set aside.
Wipe the wok clean, then add 4 teaspoons oil and heat until very hot. Turn the heat to high. Add the cabbage and stir-fry. Add the salt, MSG and chicken stock and cook for 2 minutes. Transfer to a plate and arrange the cooked mushrooms on top of the cabbage and serve.
Dried shiitake mushrooms and flowering Chinese cabbage can be purchased in Chinese/Oriental speciality shops.