Monday, February 16, 2009
Stir-fried Gai Choy/Asian Mustard Green
I decided to try stir-fry Asian mustard green/gai choy for dinner. Tips from my readers suggested I stir-fry it with anchovies and season with salt. And since I have some leftover chicken breast I decided to add it in. I really loved it! I couldn't taste the slight bitterness at all. It is slightly crunchy and really good in stir-fry. I am going to use it for more stir-fry from now on. Thank you readers and S for sharing. Now I have an additional vegetable to buy when grocery shopping in the Asian market. ;-) Oh, it is also very good in Hotpot/Steamboat (another recent discovery).
Washed and sliced one big bowl of Asian mustard green/gai choy
1/4 cup of anchovies, rinsed and dried
2 cloves of garlic, chopped
Salt to taste
1 cup of leftover chicken breast (optional)
1. Heat wok with oil. When heated, add in anchovies, stir-fry until golden brown, add in garlic.
2. Add in gai choy, stir-fry for a little while, add in leftover chicken breast (if used) and season to taste with salt.
Don't over fry it, just stir-fry until the gai choy is cooked.