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Home > Mushroom and baby choy sum salad with ginger and garlic

Mushroom and baby choy sum salad with ginger and garlic

Mushroom and baby choy sum salad with ginger and garlic
Recipe By: 
Dominique Rizzo
dominiquerizzo.com [1]
Serves: 
6
I love this salad it is a perfect salad for a hot day and can be eaten warm or cold giving you the perfect opportunity to make it ahead of time. Choy sum is available in most super markets, if you can't get choy sum you can always use bokchoy, or pakchoy, even English spinach would work well.

Mushroom and baby choy sum salad with ginger and garlic

Ingredients


Method
  1. Heat the oil in a large heavy based fry pan until hot, add in the mushrooms and allow them to sit for 4-5 minutes before you turn them allowing them to turn a golden brown colour
  2. After about 10 minutes when the mushrooms are cooked, remove them from the pan into a bowl and add the enoki and the shimgi and leave them for 3 minutes in the remaining oil before turning them and adding them to the other mushrooms. These will only require a few minutes to soften lightly and brown
  3. To the same pan add in the chopped stalks from the greens and cook for 2 minutes adding 2 tblsp of water to the pan and then cook for a further minute and add these to the mushrooms
  4. Reheat the pan and add the extra tablespoon of olive oil and the sesame oil add the chopped garlic and ginger and cook for about 30 seconds, lower the heat and add in the tamari, ponzu, lemon juice and the marmalade or honey, stir for 3 minutes and season with pepper
  5. Pour this over the cooked mushrooms and stalks. Toss it all together except for the shredded leaves and allow it to marinate in the fridge overnight if you want a cold salad, then toss it with the shredded leaves
  6. You can just as easily toss all the ingredients together with the shredded raw greens and serve straight away as a great side for dinner or as a main meal


Tips & Hints
  1. Serves 4-6


To garnish

Ingredients


Method
  1. I served this on top of crispy rice papers with sliced chili. For the crispy rice papers simply by heating up some oil in a fry pan and frying the dry rice papers until crispy


Tips & Hints
  1. Optional sesame seeds for garnish

Links
[1] http://dominiquerizzo.com