• 1 bunch *choy sum, washed and trimmed of external leaves
  • 120 ml (½ cup) dried shitake Mushrooms, sliced
  • 120 ml (½ cup) red bell pepper, julienned
  • 4 Tbsp shallots, peeled and chopped
  • 2 Tbsp hot chillie and garlic sauce (eg: Sriracha brand)
  • 2 cloves garlic, peeled and chopped
  • 120 ml (½ cup) water chestnuts drained
  • 150 ml (~5 fl oz) vegetable boullion or soup.
  • 2 Tbsp light soy sauce

  1. In a wok or wide frying pan over medium heat add broth, Mushrooms, red bell pepper and shallots; stir-fry for 3 minutes.
  2. Add garlic, chillies and water chestnuts; cook one more minute. Add choy sum; simmer for 1 minute.
  3. Add soy sauce, toss with vegetables; continue to stir cook for 2 to 3 minutes or until vegetables are crisp tender.

*Choy sum is related to bok choy, a little milder in flavour and may have either white or green-yellow flowers. The edible vegetable is at the heart of the plant. Choy sum should always be added at the end of the cooking process as the flavours are quite volatile and tender.