Last night we had a Malaysian meal of chicken Rendang with brown rice soba noodles – the ingredients for the Rendang came pre-packaged but the simplicity of the dish has inspired me to make it from scratch next time.  I served the Rendang with some stir fried choi sum and mushrooms which was relatively quick and easy to make.   Both of us enjoyed the vegetable accompaniment so we have decided to share it with you.

What do I need to make it?

• 2 bunches of choi sum – washed and chopped to 3 inch pieces
• 4-5 chestnut mushrooms chopped into bite size pieces
• 1 small onion sliced
• 1 clove of garlic minced
• 1/2 tsp crushed red chili
• 1 tsp spiced black rice wine vinegar
• 1 tsp sesame oil
• 2 tsp vegetable oil
• Salt to taste

How much will I make?

Serves 2 generous portions

How do I make it?

Heat wok and add vegetable oil.  Add garlic and stir fry for 30 seconds before adding the crushed red chili and repeating the process.  Add the sliced onions and stir fry for a couple of minutes before adding the mushrooms.  Cook for a couple of minutes before adding the choi sum and cooking for another five minutes.  Adjust the seasoning and drizzle the spiced black rice vinegar and sesame oil.  Serve hot.