Mushroom and Choy Sum

Overview

How to cook Mushroom and Choy Sum at home

Wash the cabbage and mushrooms, drain and set aside.
Add a little salt and oil to the water, bring to a boil and blanch the cabbage.
Soak it in cold water and take it out.
Heat oil in a wok, add mushrooms and stir-fry until soft.
Add another half bowl of boiling water and simmer. After boiling, add oyster sauce, sugar and salt to taste.
Reduce heat and simmer until mushrooms are fragrant, then plate and serve.
Leave the broth for cooking the mushrooms, thicken with water starch and cook until slightly thick.
Arrange the mushrooms and cabbage on a plate and pour the cooked gravy over them.