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Ingredient
Stir-fried Choy Sum & Enoki
Introduce
Chef :
Hiroko ListonStir-fried Choy Sum & Enoki
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.
Ingredient
Food ration :
3 to 4 ServingsCooking time :
15 minutes
1 Bunch
Choy Sum *about 300g
200 g
Enoki
1 tablespoon
Sesame Oil
1 clove
Garlic *finely chopped
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
Cooking instructions
* Step 1
Wash Choy Sum very well, cut into 5cm long pieces, and separate hard stem parts and green leafy parts.
* Step 2
Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters. Prepare Garlic and Ginger.
* Step 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.
* Step 4
Add Enoki, Dashi Powder, Soy Sauce and Mirin, and stir-fry until Enoki is soft. Taste it, and add extra Salt if required.
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