Choy Sum in Your Tum
200g Choi Sum
200g Jumbo King Prawns
150g Oyster Mushrooms
150g Shallots finely chopped
1″ cube of grated fresh ginger
3 cloves of garlic crushed
Fresh or dried chilly flakes to taste
Toasted sesame seeds
2 tbs Organic apple cider
2 tbs Fish sauce
2 tbs Coconut amino (instead of soy sauce)
2 tbs Coconut oil
Choi Sum is used in many oriental dishes and is a delicious member of the brassica family. Like many brassicas it is full of antioxidants, nutrients and vitamins, including Vitamins B and C, and beta-carotenes. What’s more it doesn’t need much cooking which means you keep most of the goodness in the dish. Importantly it tastes great and adds a wonderful texture to any dish. Get it in your tummy and keep your skin looking yummy!
- Prepare your vegetables, washing and chopping as required.
- To prepare your Choi Sum slice vertically and then chop in the other direction to produce finger length pieces.
- Mix the cider, fish sauce and coconut amino together and put to one side.
- In your wok fry your prawns and scallops with some of your coconut oil.
- Once cooked through add your shallots, ginger, garlic and chilly until your shallots have softened.
- Then add you mushrooms and cook until everything has browned off nicely.
- Remove everything from your wok and put to one side, then adding the rest of your coconut oil fry your choi sum for a couple of minutes until cooked through. Be careful not to over cook so the stalks retain some of their crunchiness.
- Once your choi sum is cooked through return everything to your wok adding you mixed sauces and sesame seeds. Toss and then serve immediately.