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INGREDIENTS

■ 450g choy sum, washed and trimmed

■ 100g dried shitake mushrooms, rehydrated

■ 1/2 medium red bell pepper, de-seeded and sliced thinly

■ 2 shallots, peeled and finely chopped

■ 2 garlic cloves, peeled and chopped

■ 9 -10 water chestnuts (canned), drained

■ 2 tablespoons of chinese chilli and garlic sauce

■ 1/2 cup of water or chicken stock

■ 2 tablespoons of light soy sauce


DIRECTIONS

1. Soak the shiitake mushrooms in boiling water for 30 minutes. Drain; remove the stems, rinse and dry. Slice finely.

2. Peel and finely chop the shallots and garlic. De-seed the 1/2 bell pepper, rinse and slice thinly.

3. Drain the water chestnuts, rinse with water and dry. If the water chestnuts are large cut in half.

4. Heat a large frying pan or wok and add the water or stock, when the stock is simmering add; the onions, bell pepper and shitake mushrooms, stirring cook for 3-4 minutes.

5. Add the garlic, drained water chestnuts, the chilli and garlic sauce; stir through and cook for 2 more minutes.

6. Add all the choy sum to the pan, cover and cook until the leaves are wilted, about 3 minutes.

7. Sprinkle the light soy sauce over the vegetables and gently turn the vegetables in the pan. Transfer to a dish or bowl to serve.

Prep: 40m | Cook: 10m | Serves: 4-5 | Easy

Macao Style Choy Sum Recipe

Choy Sum de Macao

Recipe adapted from "Recipes Wiki" by Frandom Lifestyle Community

Choy sum with bell peppers, water chestnuts, shitake  mushrooms and garlic chilli sauce, Macau Style

Choy sum with bell peppers, water chestnuts, shitake  mushrooms and garlic chilli sauce

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