2 bunches Choy Sum
6 whole Waterchestnuts
2 tablespoons Peanut Oil
1/2 cup Pine Nuts toasted
Prepare Melissa’s Choy Sum by tearing leaves into large shreds.
Blanch or steam Choy Sum for several minutes.
In a wok or frying pan, heat oil and add Choy Sum and waterchestnuts.
Stir just until leaves begin to wilt. Top with pine nuts.