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Yu Choy Sum and Chinese Mushrooms
By Melissa’s Corporate Chefs


1 1/2 cups Chicken
5 whole Dried Shiitake Mushrooms (rehydrated) cut into 1/2 in pieces
5 whole Button Mushrooms (or straw mushrooms)
1 whole green onion - sliced thinly sliced
1 clove garlic - (large) minced
1 Ground Ginger
4 cups Yu Choy Sum chopped
2 tablespoons Cornstarch mixed with 1/4 cup cool water


Pour broth into skillet.

Add half the scallions, the garlic and the ginger.

Steam the yu choy sum in the microwave (2 1/2 to 3 minutes, checking and tossing every minute) or in a steamer.

Thicken the broth with corn starch.

Make it slightly thicker than you want the sauce to be, since the moisture from the yu choy sum will thin it out a bit.

Toss in the yu choy sum and mix.

Serve over steamed rice (or your favorite grain).