Chap Choy

Chap Coy


Garlic 3 cloves chopped
Dried shiitake mushrooms 6 pieces
Snow peas 50 grams
Cauliflower 50 grams
Broccoli 50 grams
Small carrot 1 piece
Capsicum(red & yellow) 50 grams
Salt 1 tsp
Sugar 1 tsp
Dark soya sauce 1/4 tsp
Water 1/2 dl
Chinese cooking wine 1 tsp
Sesame oil 1/2 tsp
Maizena (corn flour) 1 tbsp

Soak mushrooms in warm water for 1/2 hour, remove stems and slice thinly. Cut cauliflower and broccoli into flowerpots. Clean the carrot and slice thinly. Cut the capsicum into 3 cm cubes.
Heat wok with oil and fry garlic until light brown then add carrots, cauliflowers and broccoli and stir fry for another 2 minutes.
Add in the rest of the vegetables, salt, sugar and soya sauce. Stir fry for 2 minutes and add water, bring to boil.
Thicken sauce with 1 tbsp of Maizena mixed with 1 tbsp of water.

NOTE:This recipe is taken from my cookbook, ‘Blame It On Granny’.

Categories: Malaysian Cookbook.

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