Jade Choy Sum

Overview

Many times we change the original taste of the vegetables during the preparation process. Today, in this jade cabbage, the original taste of the green vegetables is well preserved. It is crisp and slightly bitter, which is suitable for eating when the weather is hot. The sweet and soft texture of dragon fruit gives this dish a distinct texture.

Tags

• hot dishes
• chives
• doubanjiang
• dragon fruit
• green vegetables
• lee kum kee steamed fish with soy sauce
• mushrooms
• carrot
• ginger

Ingredients

Steps

1. 1 Use scissors to trim the vegetables into the pattern in the picture. Prepare carrots, mushrooms, chives and dragon fruit

   

2. 2 Dice the carrots and mushrooms, chop the chives, and cut the dragon fruit into pieces as shown in the picture.

   

3. 3 Pour water into the pot and bring to a boil, add cabbage and cook for 1-2 minutes, remove

   

4. 4 Pour away the water in the pot, turn on the heat, and when the pot is dry, pour in an appropriate amount of oil. When the oil is hot, add the chives

   

5. 5 Then add carrots and mushrooms in turn and stir-fry

   

6. 6 Then add an appropriate amount of steamed fish soy sauce, add a tablespoon of bean paste and stir-fry evenly, then add a bowl of water (if there is no broth, use water instead)

   

7. 7 At this time, put the cabbage sum on the plate, and then pour the soup from the pot

   

8. 8 Arrange the sliced dragon fruits on the edge of the plate one by one