Cooking Time Preparation Time
15 minutes 10 minutes
Ingredients (serves 4)
1 tsp sesame oil
5cm ( 2 inch ) piece ginger, peeled, finely shredded
1 garlic clove, thinly sliced
1/2 tsp Chinese five spice
6 green onions, trimmed, thinly sliced
1/2 cup (125ml) chicken stock
1/4 cup (60ml) shaoxing wine
2 tbs dark soy sauce
1 tbs brown sugar
2 kg black mussels, scrubbed, de-bearded
2 tsp peanut oil
2 bunches choy sum, trimmed
Steamed jasmine rice, to serve
Heat the oil in a wok over high heat. Add the ginger, garlic, five spice and half the green onions and stir-fry for 1 minute or until fragrant. Add the stock, wine, soy sauce and sugar and bring to the boil. Add the mussels and cook, covered, for 3-4 minutes (discard any unopened mussels). Transfer mixture to a large bowl.
Add the peanut oil to the wok over high heat. Add the choy sum and stir-fry for 2-3 minutes or until choy sum wilts.
Place the choy sum among shallow serving bowls. Top with mussels and pour over cooking liquid. Sprinkle with remaining green onions. Serve immediately with steamed jasmine rice.
For visual interest, use a variety of molluscs such as clams, mussels and scallops, or substitute shellfish with lightly sauteed tiger prawns.Preparation Time