Originally published here:
炒菜心 CHAU CHOI SAM
Stirfried flowering mustard.
One bunch choisum (菜心), root end trimmed, rinsed.
Half a cup finely chopped meat.
Two TBS sherry.
Two TBS stock.
Two Tsp equal parts cornstarch and water mixed.
A small amount of minced garlic and ginger.
Heat wok with a little oil. Stirfry the vegetable for one minute with the pinch salt. Add a splash of liquid to steam-flash the vegetable, stir two minutes more, and remove from heat. Arrange on a plate as if it were asparagus.
Stirfry the meat with the salt, garlic, and ginger till fragrant and no longer raw, about a minute or so. Sizzle with the sherry, add the stock and starch water, cook till it becomes glossy, and pour over the choisum, leaving ends bare.