Tuesday, March 20, 2012

Yu Choy Sum (Cai Xin) with Chinese Sausage and Garlic

This is the second recipe I tried with yu choy or caixin. The first time around, I made Yu Choy Sum (Caixin) with Shiitake Mushrooms.They are both good. The shiitake mushrooms gave the yu choy a slightly deeper undertone than with Chinese sausage. However, I do like the Chinese sausage version better, because it is brighter and has a more complex aroma.



Ingredients (2 servings)
  • approx 3/4 lb caixin (sometimes you find it as yu choy) 
  • 1 Chinese sausage, sliced
  • 2 cloves garlic, sliced
  • 1 tablespoon cooking oil
  • 1 teaspoon soy sauce 


Method 
  • Wash the caixin, then cut it half, separating the leaves from the stems. 
  • Split the larger stems in half lengthwise, so that everything cooks for the same amount of time. 


  • In a heated pan, fry the Chinese sausage.
  • When oil starts to ooze out of the Chinese sausage, add cooking oil and garlic. 
  • Fry until the garlic is golden brown.
  • Add the stems, and fry until half cooked.
  • Add the leaves, and fry until completely cooked.
  • Add soy sauce and fry to combine.
  • Serve.

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