Stir Fry Hon Tsai Tai
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
1 bunch Hon Tsai Tai, stems cut into 1 inch pieces and leaves cut in ribbons
½ large onion, peeled and cut into slices crosswise
1 ½ cups fresh mushrooms, sliced
3 slices ginger root, minced
¼—½ cup stock
1 Tablespoon soy sauce
½ teaspoon sugar
2 Tablespoons oil
½ teaspoon salt
Combine stock, soy sauce and sugar in a bowl.
Heat oil in frying pan or wok. Add salt, then ginger root, and stir-fry a few times. Add Hon Tsai Tai stems with onion, and stir-fry until onion is translucent.
Add Hon Tsai Tai leaves and mushrooms. Stir fry to coat with oil and heat through.
Add stock/soy mixture and heat quickly. Then simmer, covered, over medium heat until vegetables are done.
Serve over rice.
Note: Almost any vegetable combination that you like will work with this recipe. Just remember to add the longer cooking vegetables first.