Chinese Vegetables (Choy Sum) – Chinese vegetables (choy sum) are frequently served in two ways in Chinese or Cantonese restaurants: brown sauce or white sauce.
(Now is the time to make authentic Chinese meals with Chinese recipes!)
Vegetables are nutritious and delicious, but they are monotonous and challenging to prepare. Vegetables have little flavor compared to meat. The secret to cooking vegetable meals in Chinese cuisine is to utilize inventive side items and sauces to bring out the flavor and texture of the vegetables.
Choy sum, bok choy,kai lan, gai choy, and other leafy greens are popular in Chinese cuisine, and there is always a vegetable dish to compliment the main course.
Chinese vegetables are commonly served in two ways in Chinese or Cantonese restaurants: brown sauce (flavored with oyster sauce) or white sauce–a cooking approach I am sharing with you today.
For this recipe, I used choy sum, a traditional Chinese vegetable found in Asian markets. Choy sum is delicious with oyster sauce, but a little white sauce here is also delicious.
If you enjoy Chinese cuisine and want to improve your vegetable cooking skills, try this Chinese vegetable dish, which is quite versatile and goes well with most Chinese leafy greens.
Each serving of this recipe has only 96 calories. This meal goes well with other Malaysian foods. I offer the following recipes for a Malaysian feast and a quick midweek dinner. According to my recipe, here’s how to make choy sum with white sauce. Good luck with your meal!
INGREDIENTS:
- 6 to 8 oz. Choy sum (Chinese leafy greens) (170 g-226 g)
- sliced button mushrooms from a can
- a few carrot slices
- 6 medium-sized peeled and deveined shrimp
- 1 inch (2 cm) peeled and thinly sliced ginger
- 2 tablespoons oil (cooking)
- SAUCE WHITE:
- a half teaspoon of salt
- to taste 1/2 teaspoon fish sauce
- 1/2 teaspoon of sugar
- corn starch, 1/2 tablespoon
- water (six tablespoons)
- 1 tsp. vino de Shaoxing
- a quarter teaspoon of sesame oil
6 EASY STEPS: CHINESE VEGETABLES
INSTRUCTIONS:
- Using water, rinse the vegetables and then drain the water. Set aside the ingredients for the white sauce.
- Heat the cooking oil in a wok until it’s scorching hot.
- Stir in the ginger until it is light brown and aromatic.
- Add the mushrooms and shrimp and stir briefly until the shrimp are half-cooked. Stir in the vegetables quickly in the wok.
- Transfer the white sauce mixture to the pan and stir-fry until the sauce has thickened. The vegetables should be nicely cooked, but not overcooked, at that time.
- Serve the dish right away after removing it from the oven.