Felt like having more vegetables. Bought carrots and choy sum. This is a simple vegetables dish.

“Carrots are vibrant, nutritious root vegetables packed with beta-carotene (which converts into Vitamin A for vision, immunity, and skin), fiber (aiding digestion and blood sugar), antioxidants, vitamins (C, K), and minerals, offering benefits like improved eye, gut, and heart health, stronger immunity, and anti-inflammatory effects, easily enjoyed raw, cooked, or juiced. Beta-carotene converts to Vitamin A, crucial for sight and protecting against age-related macular degeneration. Vitamins A and C help strengthen the immune system and protect cell membranes. High fiber promotes regularity, adds bulk to stool, and feeds good gut bacteria. Fiber helps manage cholesterol, and antioxidants reduce inflammation, benefiting the heart. Vitamin A supports healthy skin and hair, while antioxidants fight aging. Fiber slows sugar absorption, helping manage blood sugar levels.”

“Choy sum (or caixin) is a mild, slightly sweet Chinese flowering cabbage rich in essential vitamins and minerals. Its benefits include boosting immunity, supporting bone health, aiding digestion, providing antioxidants, and improving blood health. This low-calorie, nutrient-dense vegetable is easy to stir-fry or add to soups, supplying Vitamin A, C, K, and folate, along with calcium, iron, potassium, and magnesium. It also contains beta-carotene and anthocyanins to combat cell damage and has high dietary fiber for regular digestion, with lower oxalic acid than spinach for better nutrient absorption.”

My vegetables are healthy, comforting and delicious to go with rice. Let’s cook!!!

Ingredients

1 medium carrot, cut into various shapes
1 small carrot, cut into various shapes
2 bunches choy sum, removed ends, cut into bite size
2-4 Tbs minced garlic
2 Tbs Shao Xing Chinese cooking wine
1 Tbs mirin sauce
1 Tsp soy sauce
oil
salt
pepper
water

Method

Put saucepan with enough water and 1 Tbs salt. Bring water to boil. Add choy sum stems first for 30-60 seconds, then leaves for another 30-60 seconds until bright green and tender-crisp. Immediately drain and rinse with cold water. Using the same saucepan with boiling water, blanch carrots for about 30 seconds. Immediately drain. Reserved 1/4 c of salted boiling water.

Wipe the saucepan dry. Place the saucepan on medium-high heat till smoking hot. Then carefully add 2 Tbs of oil. Swirl the oil around, then add the garlic and toss for about 35 seconds. Now add the choy sum stems first for 1 minute, then the carrots for about 2 minutes until slightly tender. Next, add the choy sum leaves and cook for another 1 minute until bright green and tender-crisp.

Once the vegetables are cooked, push them to the side all around the saucepan. Now add in the Shao Xing, mirin and soy sauces. Add the remaining 2 Tbs garlic. Drizzle about 4 Tbs of the boiling water in. Seasoning with pepper and salt. Toss everything to combine. Serve with rice and a meat side if you like. Enjoy!!!

https://helenscchin.com/2024/12/06/carrot-and-choy-sum/

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