Braised Mui Choy in Nam Yee Sauce

Braised salted mui choy is one of my favourite porridge dishes but it is also good with rice as I discovered while on vegetarian diet.

This is a simpler version compared to my other two recipes Braised Dual Mui Choy with Mushrooms and Vegetarian Braised Mui Choy.  For this recipe, I used just nam yee for the taste and flavour.

Ingredients
[serves 4-5]

100 gm salted mui choy - rinsed, soaked and chopped

100 gm sweet mui choy - rinsed, soaked and chopped
1 piece nam yee [fermented bean curd]
a few ginger slices

1 small can braised peanuts - drained the sauce

2 tbsp oil + 1 tsp sesame oil

Seasoning

1 tbsp vegetarian oyster sauce

1/2 tbsp dark soy sauce

2 tbsp sugar to taste

1 tsp pepper

2-3 cups water

1. Fry both mui choy in wok without oil for a few minutes.  Push aside.
2. Add oil into the wok and saute ginger slices and nam yee, fry until fragrant.
3. Push in the fried mui choy to mix.  Stir fry for a few minutes over medium heat.  Add in seasoning.
4. Add in enough water to cover ingredients.  Bring it to a boil and reduce heat to simmer vegetables until soft and gravy is reduced. 
5. Add in braised peanuts.  Stir to mix all ingredients. 
6. Serve with plain rice or porridge.
   
   
   
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this post  to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

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