Simple Vegetable Stirfy

Simple Vegetable Stirfry

Super H Mart in Niles, Illinois was one of the happiest finds for both of us because we miss Asian greens. Most American supermarkets do not sell the sort of vegetables that both of us grew up on. So we stock up on many kinds of Asian greens whenever we make a trip to Niles. Seen above is 'chye sim / choi sum' (in Mandarin and Cantonese respectively) or 'yu choi' as they are called in Chicago. Wow - I never imagined it had so many names. Here is a recipe of a stirfry that we cook very frequently at home - our own recipe.

Level: Easy

Time: 15mins

Ingredients:

• 0.75 lb of chye sim / choi sum/ yu choi. (chopped in 2-3 inch lengths)
• 2 fresno peppers (sliced)
• 1 medium sliced carrots (cut into thin strips)
• 2 - 2.5 tbsp of light soy sauce
• 1 tsp of sesame oil
• 2 stalks of spring onion (sliced)
• 3 cloves of garlic
• A small bunch of cilantro (chopped)
• 2 tbsp of olive oil
• Salt and sugar to taste

Preparation

1. Heat wok  in medium heat, pour olive oil in wok 

2. When the oil is adequately hot, fry garlic, peppers, spring onion and cilantro

3. Add the stem of the vegetables and the sliced carrots, fry for 2 minutes - the stem takes longer to cook so stir fry this first

4. Add soy sauce and sesame oil

5. Add the greens, fry for another 1 minute

6. Add one third of a cup of water to the wok - continue to stir fry until cooked.

7. Add salt and sugar to taste


Copyrighted delimilli 2011