Stir-fried Choy Sum & Enoki

Name: Stir-fried Choy Sum & Enoki
Total time: 900 s
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 1 Bunch Choy Sum *about 300g; 200 g Enoki; *Note: You might think the amount of Choy Sum and Enoki is too much for 3 to 4 Servings, but it is not. The volume would be significantly reduced. You might wish to cook more; 1 tablespoon Sesame Oil; 1 clove Garlic *finely chopped; 1 small piece Ginger *cut into fine strips OR grated; 1 pinch Salt; 1/4 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi Powder; 1 tablespoon Soy Sauce; 1 tablespoon Mirin *OR 1 teaspoon Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

There is a very popular leafy vegetable called ‘Komatsuna’ in Japan. It’s impossible to find it in Melbourne where I live. However, there is a substitute. An Asian vegetable called Choy Sum is very similar to ‘Komatsuna’. This is a very popular stir-fry dish of ‘Komatsuna’, but I used Choy Sum.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes

3 to 4 Servings

1 BunchChoy Sum *about 300g
200 gEnoki
*Note: You might think the amount of Choy Sum and Enoki is too much for 3 to 4 Servings, but it is not. The volume would be significantly reduced. You might wish to cook more
1 tablespoonSesame Oil
1 cloveGarlic *finely chopped
1small piece Ginger *cut into fine strips OR grated
1 pinchSalt
1/4 teaspoonDashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoonSoy Sauce
1 tablespoonMirin *OR 1 teaspoon Sugar

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Steps

15 minutes

1

Wash Choy Sum very well, cut into 5cm long pieces, and separate hard stem parts and green leafy parts.
2

Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters. Prepare Garlic and Ginger.
3

Heat Sesame Oil in a frying pan, cook hard parts of Choy Sum over high heat for a few minutes, add Garlic and Ginger, and stir. Then add leafy parts, add Salt, and stir.
4

Add Enoki, Dashi Powder, Soy Sauce and Mirin, and stir-fry until Enoki is soft. Taste it, and add extra Salt if required.