Carrot Choy Sum Congee

Preparation Time : 15 minutes

Cooking Time : 1 hour 30 minutes

Yield : 3 servings for toddler

Freezer Friendly : No

I made the congee before I head off to work on weekend, so I did not get a chance to snap the photo of the congee.

Ingredients:
2 stalk of Chinese Flowering Cabbage (Choy Sum in Cantonese)
1 small carrot
2 oz pork tenderloin
1/2 cup of uncooked rice
4 cups of water
Pinch of salt

Steps:
1) Wash Choy Sum, carrot and pork. Cut into small pieces.
2) Wash rice and put into rice cooker.
3) Add water, Choy Sum, carrot and pork.
4) Press 'boiling' function.
5) When the mixture is boiling (about 15 minutes), stop the 'boiling' function and press 'congee' function. This should take 1 hour and 30 minutes.
6) When the congee is done, add a pinch of salt, stir with ladle and serve.

Stir Fry Choy Sum

Prep Time : 15 min

Cook Time : 15 min

Yield : 2 servings

Freezer Friendly :No

Ingredients:

2 stalks Choy Sum, roughly cut

2oz chicken breast, sliced

Pinch of salt

Dashes of peppers

Few drops of sesame oil

2 tsp starch powder

2tbsp oyster sauce

1tsp light soy sauce

2tbsp grapeseed oil

Water as needed

Steps:

1) Marinate chicken with 1tsp starch powder, pinch of salt, dash of pepper and few drops of sesame oil. 

2) Wash all ingredients thoroughly, soak Choy Sum for at least 2 minutes before rinsing.

3) Brown chicken with grapeseed oil under high heat. Remove and set aside.

4) Put Choy Sum into wok and stir-fry under high heat for 3 minutes. Put 2 cups of water, wait to boil. 

5) Simmer under medium low heat for 5 minutes or until water lessen to half.

6) Add dash of pepper, oyster sauce, light soy sauce, pinch of salt. Stir until combined, taste and adjust accordingly.

7) Add 1tsp starch powder to 1/2cup water. Pour into the wok to thicken the sauce. 

8) Stir until combined and serve warm