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).