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Side Dish
Asian
2 servings
10 minutes
10 minutes
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.
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.