Choy Sum & Sausage Stir Fry
Recipes from “The Hawaii Farmers Market Cookbook Volume 2”; Le Bistro owner/executive chef Alan Takasaki.
Choy Sum and Sausage Stir-Fry
Alan Takasaki, Owner/Executive Chef, Le Bistro
6 ounces Italian sausage
¾ pound choy sum
½ cup olive oil
½ cup tomato purée
2 fresh sprigs of thyme
1 cup water
4 teaspoons minced parsley
½ cup grated Parmesan cheese
1 cup baby arugula
Pinch of chili pepper flakes
Kosher salt and freshly ground black pepper
Remove casing from the sausage and smash the meat, breaking it into small pieces. Wash choy sum and cut into 2½-inch pieces.
In a sauté pan, heat olive oil over high heat. Add sausage and cook until it is browned. Add choy sum, tomato purée, thyme, chili pepper and water and cook until choy sum is tender and a sauce forms.
Season with salt and pepper. Add parsley, cheese and arugula and toss well. Transfer to a serving bowl.
Chef Alan's tips:
• All-green choy sum is often steamed and drizzled with oyster sauce—a perfect preparation. But choy sum is terrific when combined with meats in a stir-fry. Using it with Italian sausage and tomatoes is a great combination; serve it on top of pasta or rice.
• Instead of tomato purée, you could use cherry tomato confit. Place tomatoes in a shallow baking pan, drizzle generously with olive oil and roast for 2 to 3 hours at 250°F. Tomatoes should be shriveled and soft; the flavor will be concentrated and delicious.