Chinese Mustard with Crabmeat Recipe(Chinese Mustard – Gai Choy Recipes) |
Ingredients: |
1 kg Chinese mustard (gai choy), separated into individual leaves 1 teaspoon bicarbonate of soda 1 teaspoon cooking oil 3 tablespoons cooking oil for frying 5 cloves garlic, peeled and minced 6 large button mushrooms, sliced 600 g crabs, steamed until cooked and meat extracted 1 egg, lightly beaten Sauce ingredients (combined): 500 ml fresh chicken stock 1 teaspoon salt ½ teaspoon sugar ½ teaspoon sesame oil ¼ teaspoon ground white pepper 1 tablespoon cornflour |
Method: Trim off and discard leafy parts of Chinese mustard, then cut into 7.5-cm lengths. Half fill a kuali or wok with water and bring to the boil, then stir in bicarbonate of soda and 1 teaspoon oil. Add Chinese mustard and boil for 3-4 minutes. Remove and immerse in a basin of cold water. Rinse and drain. Heat 3 tablespoons of oil in a kuali and lightly brown garlic. Add mushroom slices, then Chinese mustard lengths and stir-fry briskly for 1 minute. Pour in combined sauce ingredients and bring to the boil. Add crabmeat. When liquid thickens, gradually stir in egg. Dish out and serve immediately. |
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