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Gai Choy with Scallops & Shrimp
Also called Chuk Gaai Choy, Bamboo Mustard Cabbage, Chinese Mustard Cabbage, Gai Choy is actually a mustard green that closely resembles many other oriental cabbages. Growing about 12” in length, Gai Choy has thin, ribbed green stalks with leaves extending almost from its base. When young and tender, Gai Choy is used for salads, similar to cabbage salads, as steamed greens, or for stir-fried and baked dishes. Mature greens are often added to soups or stews. Its pungent flavor can also be preserved by pickling in brine or sugar. Fresh Gai Choy combines well with garlic, ginger or black bean sauce and is entirely edible.
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- 1 Gai Choy (Chinese Mustard Cabbage)
- 2 Tbsp. Peanut Oil
- 1 clove Garlic, minced
- 1/2 tsp. Ginger, fresh, finely grated
- 1/4 lb. Shrimp, peeled & deveined
- 1/4 lb. Bay Scallops
- 3 Tbsp. Water
- 1 Tbsp. Teriyaki Sauce (Soy Vay brand)
- 1 Tbsp. Sherry Wine (Dry)
- 1/4 tsp. Five Spice Powder
- 1/2 tsp. Salt
- 1 1/2 tsp. Corn Starch
- 1 Tbsp. Cold Water
- Cut Gai Choy (mustard cabbage) into bite-sized pieces using the thick stems and only the tender part of the leaves.
- In a wok, or sauté pan, heat oil and add garlic, ginger, shrimp, scallops, and Gai Choy.
- Stir-fry for 2 minutes over high heat.
- Add water mixed with soy sauce, wine or sherry, five spice powder, and salt; cover and simmer for 5 minutes.
- Combine corn starch with 1 tablespoon cold water and mix smoothly.
- Add mixture to wok and stir until sauce boils and thickens, about 1 minute.
- Serve at once over rice or noodles.
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