It’s very common to order a dish of stir-fried veggie for people who go out to have meal at Tai Pai Dong. Though there would usually be someone saying something like “You can make stir-fried veggie at home for a much lower price”, we think the flavours of stir-fried veggie at a restaurant and at home are usually different.
Indeed, every family has their own way of stir-frying veggie. In this article we are sharing our way of making it which resembles the flavour we tried at Cantonese restaurant.
炒菜心技巧 Technique of Stir-frying Choy Sum
Dry, green, bitterlessly sweet, there is also a touch of creaminess on the outside. This is they way we want for our Stir-fried Choy Sum!
For ingredients we have 300g of baby Choy Sum, minced garlic, salt, sugar, light soy sauce, starch solution and bonito powder
We have previously heard from friends that they only briefing rinse the veggie before cooking. We are more convinced to soak the veggie in salty water for half an hour first. Not only does it remove the dirt/ sand, it also helps dissolve the fertiliser residue if any
When we wash the veggie we normally remove the flowers as it’s the most common place for bugs or fertiliser residue
Separate the branches to help veggie being evenly cooked
Drain the water as completely as possible. If there is too much water the Choy Sum will turn out to be boiled instead of stir-fried
All preparation has now been done. We can now start to cook!
Boil some oil on medium heat
Add garlic. Switch to low heat until aromatic
Add veggie and switch to high heat
Add 0.5 tsp of sugar. Keep the heat at high level and stir fry it for 3 mins
By adding sugar we can get rid of the bitterness in the veggie
Switch to low heat, lid on and let it simmer for 1 min
Now the Choy Sum is almost well done. We switch to medium heat and season it with a touch of salt
As salt drains the juice out from the veggie, we need to add it at the latter stage of cooking otherwise the whole pot will become sobbing
Add a little of cornstarch solution. This is to create a creamy layer of coating on the Choy Sum for better texutre
Add a bit of light soy sauce at the empty space
For all seasonings we don’t need to add much. By adding a little we can already bring out the umami of the veggie
At last, add a little bit of bonito powder and mix well
In most restaurants they add MSG in every dish. At our home we don’t have any MSG so we add some bonito powder to resemble. But it’s totally fine if you skip this step
Beautiful and yummy!
The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!
Don’t want plain rice? Try braised e-fu noodles!
The below dish mixed Chinese and Japanese styles. We like it so much