Macanese Choy Sum is a traditional Macanese (from Macau) recipe for a classic vegetarian stir fry of choy sum, shiitake mushrooms, and water chestnuts and red bell pepper in a soy sauce and chilli and garlic base. The full recipe is presented here and I hope you enjoy this classic Maccanese dish of: Macanese Choy Sum.
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Macanese Choy Sum is a delicious and nutritious stir-fry dish that combines the flavours of choy sum, shiitake mushrooms, red bell pepper, and water chestnuts. This recipe is easy to make and perfect for a quick and healthy meal. This dish combines traditional Chinese ingredients with a touch of Portuguese influence, resulting in a flavourful and unique stir-fry.
Choy Sum (also spelled choi sum or choi sam in Cantonese; cai xin in Standard Mandarin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis). Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable". Choy sum is also called yu choy (you cai in Standard Mandarin; Chinese: 油菜). It is also known as Chinese flowering cabbage.
Ingredients:
1 bunch of choy sum, washed and trimmed
20g of dried shiitake mushrooms, sliced
100g of red bell pepper, julienned
4 tbsp of shallots, peeled and chopped
2 tbsp of hot chilli and garlic sauce (sriracha is good)
2 garlic cloves, peeled and chopped
90g of drained water chestnuts
140ml of vegetable stock
2 tbsp of soy sauce
Method:
Combine the stock, mushrooms, red bell pepper, and shallots in a wok over medium heat. Stir-fry for 3 minutes.
Add the garlic, chilli sauce, and water chestnuts. Cook for an additional minute.
Now add choy sum and simmer for 1 minute.
Add in the soy sauce and toss with vegetables. Continue to stir and cook for 2 to 3 minutes, or until vegetables are crisp-tender.
Serve immediately with brown rice or wholegrain noodles.
