空心菜

I’ve “invented” a new dish using クウシンサイ that is completely rocking my palette after 5 weeks of behaving well, and eating extremely simply. In essence it is:

Chop the garlic, chillis, 豆豉, grate the ginger, put in a small bowl. Add the 紹興酒, thai fish sauce, 豆板醤, and let it steep. Wash and cut the クウシンサイ, throw it in a wok / frying pan, stems first, then the leaves. Went they are all wilted, add the sauce. Let it cook for a few minutes on a high heat. Take it off the heat, add a small amount of cornstarch / 片栗粉, let the sauce thicken, and then eat it with black sesame seeds over the top.

Mind blowingly good after weeks of lettuce.