Ingredients
- 1 teaspoon sesame oil
- 5cm piece ginger, peeled, finely shredded
- 1 garlic clove, thinly sliced
- 1/2 teaspoon Chinese five spice
- 6 green onions, trimmed, thinly sliced
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1/4 cup (60ml) shaoxing wine
- 2 tablespoons dark soy sauce
- 1 tablespoon brown sugar
- 2 kg black mussels, scrubbed, de-bearded
- 2 teaspoons peanut oil
- 2 bunches choy sum, trimmed
- Steamed jasmine rice, to serve
Method
- Step 1Heat the oil in a wok over high heat. Add the ginger, garlic, five spice and half the green onions and stir-fry for 1 minute or until fragrant. Add the stock, wine, soy sauce and sugar and bring to the boil. Add the mussels and cook, covered, for 3-4 minutes (discard any unopened mussels). Transfer mixture to a large bowl.
- Step 2Add the peanut oil to the wok over high heat. Add the choy sum and stir-fry for 2-3 minutes or until choy sum wilts.
- Step 3Place the choy sum among shallow serving bowls. Top with mussels and pour over cooking liquid. Sprinkle with remaining green onions. Serve immediately with steamed jasmine rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1069 kj
Energy
7g
Fat Total
2g
Saturated Fat
8g
Fibre
27g
Protein
31mg
Cholesterol
1488.4mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
For visual interest, use a variety of molluscs such as clams, mussels and scallops, or substitute shellfish with lightly sauteed tiger prawns.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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