Choy Sum Vegetable Side
By Melissa's Corporate Chefs


2 bunches Choy Sum 
6 whole Waterchestnuts 
2 tablespoons Peanut Oil 
1/2 cup Pine Nuts toasted 


Prepare Melissa‚Äôs 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.