Side Dish
6 - 8 servings
45 minutes
10 minutes
Chef Martin Yan
12 medium black mushrooms (dried)
1 can button mushrooms, drained
1 pound Choy Sum
8 cups water
1 teaspoon oil
1/4 teaspoon salt
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 teaspoon cornstarch - mixed in 2 tablespoons water
Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; leave caps whole. Set aside.
Combine sauce ingredients, black mushrooms and button mushrooms in a medium-size saucepan.
Trim the stem end of the choy sum and set aside.
Bring water, oil, and salt to a boil in a large pot.
Blanch choy sum for about 5 minutes or until bite tender. Rinse under cold running water and drain well.
Arrange choy sum attractively on an oval serving platter. Set aside.
Bring sauce and mushrooms to a boil; reduce heat, cover, and simmer for 10 minutes.
Spoon mushrooms and sauce over choy sum. Serve hot.
