Water Cress or
Green Chinese Vegetables (Choy Sum)
1 medium onion
finely sliced
1 teaspoon
crushed garlic
1 teaspoon
crushed ginger
2 tablespoons
vegetable oil
3 cups water or
more as desired
salt
to taste
Please note that all spoonful measures are flush spoonfuls.
Method:
Clean green vegetables
(bredes) and cut into 7-10 cm (3-4 inches) pieces.
Heat oil in deep
saucepan to simmering point. Add the sliced onions, crushed ginger and
garlic. Cook until the onion slices become transparent.
Add three to four cups
of water (quantity can vary according to taste). Bring to boil. Season
with salt to taste.
Put in the green
vegetables (bredes) and cook for a few minutes only. The green
vegetables must be just slightly cooked and still retain their bright
green colour. Be careful not to overcook.
Remove from pan and put
in serving casserole dish. Eat hot with rice and fish vindaille, steak
or as an accompaniment to cari poule and rice.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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