Choy Sum & Mushrooms

• 1 bunch (about 300g Size) Choy Sum (See Note), Ends Trimmed
• 2 Tablespoons Vegetable Oil
• 2 cloves Garlic, Peeled And Minced
• 1 cup Dried Maitake Mushrooms (use Whatever You Like, Fresh Or Dry), Reconstituted & Soaking Water Reserved
• 2 Tablespoons Oyster Sauce
• 1/2 Tablespoons Fish Sauce, Or To Taste
• 1/4 cups Reserved Mushroom Soaking Liquid (or Broth If You Prefer)
• 1/2 Tablespoons Cornstarch Mixed With 1 Tablespoon Water

1. Cut the stems of the choy sum into about 2-inch sticks. Keep the leaves whole.
2. In a warm pan with vegetable oil, saute the minced garlic for about 1 minute. Add drained mushrooms and give that a stir.
3. Scatter in the choy sum stems first. Pour in oyster sauce and fish sauce with mushroom soaking liquid. Mix everything well and let it come to a boil and leave to simmer for about 1-2 minutes. Finally, add in choy sum leaves and toss until leaves have wilted, about 1 minute.
4. In a small bowl, mix together cornstarch and water to form a slurry.
5. Remove cooked choy sum onto serving platter. In the remaining sauce, stir in the slurry. Make sure the pan is on high heat. it will take about 20-30 seconds to thicken and get glossy.
6. Pour sauce over vegetables and serve with rice!
7. Note: You may also use bok choy, kail lan, cabbage, or other similar vegetables in place of the choy sum.

vegetable oil, garlic, maitake mushrooms, oyster sauce, fish sauce, ubc, cornstarch

Taken from tastykitchen.com/recipes/sidedishes/choy-sum-mushrooms/ (may not work)