Most people have never heard of choy sum, it certainly isn’t one of those vegetables that is synonymous with Asian cuisine simply because it is overshadowed by its comparably flashier cousin, bok choy. Yet in Asia, especially Southern China, choy sum is an extremely popular vegetable that is included in meals weekly and even daily for some families. Not just relegated to “comfort food” status, choy sum also makes an appearance in upscale Chinese restaurants throughout Hong Kong and elsewhere in the Pearl River Delta. Closely related, this leafy vegetable is almost identical to bok choy to those who don’t come across it much. In fact, a lot of people make the mistake of thinking that choy sum is just another word for bok choy. But, while nearly identical in appearance, choy sum is known for having more delicious stems. It is usually served with a bit of brown or white sauce on the side. Besides just tasting good, choy sum is also a great choice for someone looking to mix health with flavor. Just one cup of choy sum will give you 170% of your daily recommended allowance of vitamin A and a whopping 180% of your daily recommended allowance for vitamin C. Experienced cooks often mix this vegetable with other ultra nutritious vegetables like garlic and onion to create super healthy meals.
To really bring out the various taste possibilities present with choy sum, a chef or home cook may want to consider adding some meat in to create an exotic yet down home dish that is appealing while not being too light on the palate. Beef as usual is a popular choice when debating what to add in because it of the contrast it provides with the choy sum’s tender stalks. Satay Beef and Choy Sum Stir-fry is not only good for you, it tastes good and isn’t something that has been done a thousand times over.
Satay Beef and Choy Sum Stir-fry
3 clumps egg noodles
2 tbsp. peanut oil
600g beef strips
1 brown onion, halved, thinly sliced
1 red capsicum, thinly sliced
1 garlic clove, crushed
1 bunch baby choy sum, trimmed, chopped
1/4 cup crunchy peanut butter
1/3 cup Ayam coconut cream
2 tbsp. sweet chilli sauce
2 tbsp. oyster sauce
1 small red chili, deseeded, sliced
1. Cook egg noodles then put onto plates.
2. Meanwhile, heat wok over high heat until hot. Add 2 tbsp. of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with oil and remaining beef.
3. Add remaining 1 tablespoon of oil to wok. Add onion, capsicum and garlic. Stir-fry for 2 minutes or until vegetables are tender. Return beef and any juices to wok. Add choy sum, peanut butter, coconut cream, sweet chili sauce and oyster sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and stir-fry heated through.
4. Top noodles with stir-fry. Sprinkle with chili. Serve.www.taste.com.au