Ingredients
- 2 bunches Choy Sum
- 6 whole Waterchestnuts
- 2 tablespoons Peanut Oil
- 1/2 cup Pine Nuts toasted
Directions
Prepare Melissa’s Choy Sum by tearing leaves into large shreds. Blanch or steam Choy Sum for several minutes. Drain well. 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.
