chinese choy sum, snow peas & lap cheong recipe
Chinese choy sum (choi sum) is one of my favorite greens; every time we dine at a Chinese restaurant it is seldom left out. Similar in taste to pak choy (bok choy), this ‘flowering cabbage’ has slightly bitter undertones which are easily complemented by garlic and ginger. Although I stir-fried mine, you can also steam choy sum or have it soups- which makes it particularly delectable.
Lap chong (lap cheong )-a sweet and savory Chinese sausage can only be described as ambrosial! I am sure to always have some stocked since it’s prep time is so short and it makes any plain rice come to life when you cook them together…plus, it my husband’s favorite!
I purchased the lap chong sausages from Sincere’s on Cipero Street here in San Fernando and the choy sum from Hilo supermarket. I always feel like I’ve won the lotto when I see freshly stocked choy sum in the produce section of Hilo; if you can’t get a hold of fresh choy sum, pak choy can easily be substituted.
Of course when preparing and indulging in delicious Chinese food a great accompaniment is oolong tea- today was no exception. My husband purchased this wonderfully aromatic monkey-picked oolong from Teavana (yes, the tea is actually picked by monkeys trained to do just that!).
This meal is a simple, quick one which has become one of my ‘turn to when I need something fast and easy’ meals. It’s not surprising that this meal is one of the favorites in our house- a testament to simple, unpretentious food being the best.
I am sure that it will become one your favorites just as quickly as it has become one of mine!
1 package choy sum, washed thoroughly, thick stems removed
4 lap cheong sausage links, sliced about 1/4 inch thick on the diagonal cross-section
1 tbsp finely grated fresh ginger root
2 garlic cloves, peeled and thinly sliced
1 tsp soy sauce
1/8 tsp sesame oil
1 tsp vegetable oil
1 1/2 cups jasmine rice (or any other white rice)
1 1/2 cups water
salt to taste
chives, finely chopped for garnish
bring 1 1/2 cups of water with ~1 tsp of salt to a roaring boiladd 1 1/2 cups rice and return to boil
when the rice comes to a boil, lower heat to the lowest level your stove will allow
add whole lap cheong sausage links into rice & cover pot and let simmer for about 20 minutes
when rice is soft, remove sausages and let cool, then slice them
Choy sum, snow peas & lap cheong:
after the sausages are sliced, heat the oils in a non-stick pan or wok
quickly add the choy sum and snow peas and toss continuously while adding ginger and garlic
add in the sliced lap cheong sausages-vegetables are cooked when bright green and crunchy and choy sum begins to wilt
add soy sauce
sprinkle salt as needed and additional sesame if you desire
serve hot on a bed of rice and garnished with chopped chives
Suggestion~ Oolong/green/jasmine tea serves as a beautiful complement to this dish. Rice can be replaced by brown rice or noodles depending on your preference.