Wat Tan Gai Choy (Stir Fried Mustard Greens in Silky Egg Sauce)
1bunchkai choyKahumana Farm Hub
2 tspcornstarchmixed with 1/2 tsp salt + 1/2 cup water
1 tsp sesame oil
1 cup rice
1 Tbspvegetable oil
3 oz crab meat or imitation crab meatoptional
Cook rice. Meanwhile, wash and drain Kai Choy thoroughly. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
Blanch mustard greens with boiling water. Scald stems for about a minute. Scald the leaves for a shorter period of time. Remove and drain as soon as they turn a bright green color. Press out as much water as possible from the vegetables.
Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Then, add the imitation crab meat (if using), scalded mustard greens and soy sauce. Stir fry for another 1 to 2 minutes.
Pour in cornstarch mixture followed by lightly beaten egg. Stir for another 1 to 2 minutes. Corn starch mixture and egg will thicken. If it appears to be too dry, add just a little bit of water. Stir to combine. Turn off heat.
Drizzle sesame oil over vegetables. Remove and serve immediately. Enjoy with rice!