Bowl of Yu Choy with Gluten, Mushrooms
(click to enlarge)

Yu Choy with Gluten, Mushrooms


China - Shanghai   -   Mian jin cai xin
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
30 min
Prep		 An easy to make stir fry with interesting contrasts of flavors and textures, typical of Shanghai home cooking. The photo example was made with Yu Choy, but other choys can be adapted to it.

10
7
2
4
1/2
1
1
1
2
1
1/2
1/2
1
oz

oz
oz
in

t
T
T
t
t
t
t
Yu Choy, or (1)
Black Mushroom (2)  
Bamboo Shoot (opt)
Gluten Puffs (3)
Ginger root
Scallion White
Potato Starch
Water
Oil
Soy Sauce
Salt
Sugar (opt)
Sesame Oil, dark
Prep   -   (20 min)
  1. Rinse CHOY. Remove leaves from stems. Cut stems diagonally 1/2 inch at the thick end and longer at the thin end. Cut or tear Leaves into convenient size. Keep stems and leaves separate.
  2. Soak BLACK MUSHROOMS in hot water at least 30 minutes. Drain, reserving 2/3 cup of the soaking liquid. Cut away the stems and cut the caps into wide strips.
  3. Slice BAMBOO SHOOT about 1/8 inch thick, add to Mushrooms.
  4. Presuming canned, drain Gluten Puffs.
  5. Slice GINGER very thin. Cut slices into matchsticks.
  6. Smack SCALLION (white part only) lightly to loosen it. Mix with Ginger.
  7. Mix 1 t Potato Starch with 1 T Water
RUN   -   (15 min)
  1. In a wok or spacious sauté pan, heat Oil. Stir in Ginger mix and fry stirring until aromatic, Then stir in . Stir in Mushroom mix mix and fry stirring for about 30 seconds.
  2. Stir in Choy Stems for a couple of minutes, then stir in the Choy Leaves until coated with oil and starting to wilt.
  3. Stir in Gluten Puffs, 2/3 cup of the Mushroom Soaking Liquid, Soy Sauce, Salt and Sugar (if used). Bring to a boil and simmer covered until the Choy stems are crisp tender.
  4. Stir up the Starch mix and stir it in until the sauce starts to thicken.
  5. Take off heat and stir in Sesame Oil.
  6. Serve hot with plenty of steamed Jasmine Rice
NOTES:

  1. Choy:

      Yu Choy works well in this recipe, but so would Gai Lan (Chinese Broccoli). These are stemmy, but the stems are tender and cook quickly. Shanghai Bok Choy [Green Bok Choy] would also work well, but is a bit less stemmy. Other choys may need longer cooking for the stems. For details see our Cabbage Greens page.

  2. Black Mushrooms:

      These are dried Shiitakes, available almost everywhere, though under several names. For details see our Shiitake Mushrooms page.

  3. Gluten Puffs

      Most of us won't be making Gluten Puffs at home on a regular basis, but Asian markets carry 6 ounce cans of Fried Gluten Puffs in soy sauce broth. These yield 4 ounces drained. For details see our Wheat Gluten page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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