There is a very popular leafy vegetable called ‘Komatsuna’ in Japan. It’s impossible to find it in Melbourne where I live. However, there is a substitute. An Asian vegetable called Choy Sum is very similar to ‘Komatsuna’. This is a very popular stir-fry dish of ‘Komatsuna’, but I used Choy Sum.
3 to 4 Servings
1 Bunch Choy Sum *about 300g
*Note: You might think the amount of Choy Sum and Enoki is too much for 3 to 4 Servings, but it is not. The volume would be significantly reduced. You might wish to cook more.
1 tablespoon Sesame Oil
1 clove Garlic *finely chopped
1 small piece Ginger *cut into fine strips OR grated
1 pinch Salt
1/4 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon Soy Sauce
1 tablespoon Mirin *OR 1 teaspoon Sugar
- Wash Choy Sum very well, cut into 5cm long pieces, and separate hard stem parts and green leafy parts.
- Cut off the bottom of Enoki, clean them, cut in half, and tear into smaller clusters. Prepare Garlic and Ginger.
- Heat Sesame Oil in a frying pan, cook hard parts of Choy Sum over high heat for a few minutes, add Garlic and Ginger, and stir. Then add leafy parts, add Salt, and stir.
- Add Enoki, Dashi Powder, Soy Sauce and Mirin, and stir-fry until Enoki is soft. Taste it, and add extra Salt if required.
Leave a Reply