Sautee Choy Sum and Corn Kernel

Sautee Choy Sum and Corn Kernel

Choy Sum also known as Chinese Flowering Cabbage,

Choy Sum has a mustard like, zesty tang flavour.

Flowers (yellor colour) are edible but shouldn't be eaten raw.

Its long, pale stalks and fragile leaves are suite to

stir-frying and steaming.

Here is my recipe for Sautee Choy Sum and Corn Kernel

Ingredients:

1 bunch of choy sum, separate leaves and stalk, chopped.

2 garlic, thinkly sliced.

1 cup of frozen corn kernel.

about 50 ml of water.

1 tbsp of light soy sauce.

1 tsp of sugar.

A dash of white pepper.

Rice Bran oil, as needed.

Garnish:

1 bird eye chili, sliced

Method:

Heat oil in a pan, add garlic, sautee until just fragrant.

Add chopped choy sum stalks and corn kernel, sautee until just soften.

Add chopped choy sum leaves, mix well.

Add water.  Sautee until all softens.

Add light soy sauce and sugar.

Mix well, cook for about 30 seconds.

Transfer to serving plate.

Garnish with sliced bird eye chili.

..: looks pretty and very tasty :..