Choy Sum With Braised Mushrooms

400g choy sum
6 dried shiitake mushrooms, soaked and softened
4 cloves garlic, finely chopped
2-3 tablespoons vegetable oil
Small handful coriander, for garnish

The Mushroom Sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing rice wine
1 teaspoon cornflour
120ml vegetable stock (or mushroom soaking liquid)
1 teaspoon sesame oil
Splash hot water

PREPARATION

1. Heat vegetable oil in a wok over medium heat and fry half of the chopped garlic until golden and crisp. Remove and set aside for garnish, keeping the garlic oil in the wok.
2. Toss the soaked shiitake mushrooms with cornflour so they are lightly coated.

COOKING

1. Add a little of the garlic oil back into the wok and stir fry the mushrooms gently on low heat.
2. Add oyster sauce and cook for about 30 seconds so the sauce coats the mushrooms and begins to caramelise slightly.
3. Pour in half of the Shaoxing rice wine followed by vegetable stock or mushroom soaking liquid. Bring to a gentle boil.
4. Reduce the heat and simmer the mushrooms for about 5 minutes until the sauce thickens to a glossy, syrupy consistency. Remove and set aside.
5. Reheat the wok with a little garlic oil and add the remaining chopped garlic. Stir fry briefly until fragrant.
6. Add the whole choy sum to the wok, pour over the remaining rice wine and splash in a little hot water.
7. Toss the vegetables quickly, then cover the wok and steam for about 2 minutes until the stems are tender but still crisp.
8. Finish the greens with sesame oil and transfer neatly onto a serving plate.
9. Spoon the braised mushrooms and their sauce over the choy sum.
10. Garnish with crispy garlic and fresh coriander before serving.

School of Wok Tips

• Frying garlic first creates a fragrant garlic oil that flavours the entire dish.
• Using mushroom soaking liquid adds extra umami depth to the sauce.
• Cook choy sum quickly so the stems stay crisp and bright green.
• Keep the mushroom sauce glossy rather than overly thick for a natural finish.

FAQs

What is choy sum?
Choy sum is a Chinese leafy green vegetable with tender stems and mild flavour, commonly used in Cantonese cooking.

Can I substitute another vegetable?
Yes, gai lan (Chinese broccoli) or pak choi work well if choy sum is unavailable.

Why coat the mushrooms with cornflour?
The cornflour helps the sauce thicken naturally as the mushrooms braise, giving the dish its silky texture.