Bought choy sum, Sriracha, and eggs on sale, noting the expense of meat and feeling grateful for a good meal.

“Choy sum (Chinese flowering cabbage) is a nutritious Asian green high in vitamins A and C, calcium, iron, and dietary fiber. It supports immunity, bone health, gut health, and vision, while its low oxalic acid levels enhance iron and calcium absorption compared to spinach.”

“An egg is a nutrient-dense superfood rich in essential vitamins and minerals, including high-quality protein, which supports muscle maintenance and overall health. It contains antioxidants like lutein and zeaxanthin that may reduce the risk of eye diseases. Additionally, eggs are a significant source of choline, important for memory and brain development. Research indicates that dietary cholesterol from eggs does not adversely affect blood cholesterol levels for most individuals.”

My meal is flavourful, healthy, and delicious. Let’s cook!!!

Ingredients

Choy sum

1 bunch of fresh choy sum
2 Tbs minced garlic
1 Tbs soy sauce
1 Tbs Shao Xing Chinese cooking wine
1 Tsp oyster sauce
oil
salt
pepper

Garnish

Italian seasoning (OPT)
Sriracha or any chili sauce of your choice

Fried egg

2 eggs
oil
salt
pepper

Method

Choy sum

Wash the choy sum thoroughly. Trim off the dry ends of the stems. Cut them to bite sized, and cut the big stem into halves lengthwise. Separate the stem and leaves.

To blanch the choy sum, bring the water to boil in a large pot , add 1 Tsp salt and 1 Tsp oil. Add the stem part first for 1 minute. Then leaves for 30-40 seconds. The leaves should be bright green but still tender-crisp. Strain it and dip into ice cold water. Drain immediately and gently squeeze the water out. Repeat the process for leaves.

Heat saucepan to medium heat, add 1 Tbs oil and minced garlic. Cook for 25 seconds until garlic turns into a crispy, light golden colour. Add another 1 Tbs oil, Shao Xing cooking wine and both the sauces. Cook with high heat for a few seconds. Season with salt and pepper and toss everything together continuously for about 1 to 2 minutes. Remove from heat and transfer to a serving plate. Keep warm with a tented foil.

Fried egg

Place a saucepan over medium heat. Add 1 Tbs oil and let it heat up and coat the bottom of the pan evenly. Gently crack the two eggs into the pan, keeping them spaced apart so they don’t stick together. Let them cook undisturbed for about 2-3minutes. You’ll notice the egg whites turning opaque and bubbling slightly at the edges.

Slide a thin, wide spatula completely under one egg. Gently but confidently flip it over. Repeat this for the second egg. Let the flipped eggs cook for another 4-5 minutes. To ensure the yolk is entirely solid with no runny center, press gently on the center of the yolk with your spatula; if it feels firm, they are done. Season with salt and pepper. Remove saucepan from hob. Transfer to a serving plate.

Assemble

Using the serving plate with two fried eggs. Cut the eggs up to bite sized. Spoon enough rice and choy sum. Mix them around the egg pieces. Sprinkle some Italian Seasoning if using and dollop sriracha all over. Enjoy with a glass of Pinot Griggs white wine!!!

https://helenscchin.com/2021/05/30/choy-sum-egg-and-rice-with-chili-sauce/

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