Choy Sum

This Sichuan-style dish is hot, so use less chilli if you prefer a milder flavour.

Garlic choy sum with cashews and snow peas Recipe

Ingredients

⅓ cup cashews (Nut Trek, Shop 55-56, Dairy Hall)
1 tbsp peanut oil (Garden Organics, Stall 71-76, I Shed)
3 garlic cloves, crushed (Green Leaf Produce, Stalls 39-42, H Shed)
½ tbsp grated fresh ginger (Green Leaf Produce, Stalls 39-42, H Shed)
1 long red chilli, sliced (Green Leaf Produce, Stalls 39-42, H Shed)
1 bunch choy sum, trimmed and halved horizontally to separate leaves and stems (Green Leaf Produce, Stalls 39-42, H Shed)
350 grams snow peas, ends trimmed (Green Leaf Produce, Stalls 39-42, H Shed)
1 tbsp sesame oil (Garden Organics, Stall 71-76, I Shed)
⅓ cup chicken stock (Corner Chicken Shop, Shop 87-89, Dairy Hall)
¼ cup soy sauce (Garden Organics, Stall 71-76, I Shed)

Method

Dry-fry cashews in a hot wok over medium heat, stirring constantly, until golden-brown. Set aside.

Heat peanut oil in the wok over high heat and stir-fry garlic, ginger and chilli for 2 minutes or until fragrant. Add choy sum stems and snow peas, and stir-fry for a further 2 minutes. Add choy sum leaves, sesame oil, stock and soy sauce, and stir-fry for 2 minutes or until vegetables are just tender and sauce thickens slightly.

Serve sprinkled with cashews.