On Monday, June 3, 2019 at 9:47:53 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, May 12, 2019 at 2:33:09 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, May 12, 2019 at 12:53:21 AM UTC-10, Gary wrote:
> > > dsi1 wrote:
> > > >
> > > > I like Chinese garlic eggplant but I think I like the Korean eggplant
> > > > better.
> > > >
> > > > https://www.amazon.com/photos/shared...dWllx2WE136dXW
> > >
> > > Looks nice. What is that black stuff on the left? Something
> > > wrapped in seaweed?
> >
> > It's mushrooms. It's dark because I added some dark soy sauce to it.
> >
> > My wife's dinner tonight was teriyaki chicken, choy sum with an oyster
> > sauce
> > dressing, and a green salad.
> >
> > https://www.amazon.com/photos/shared...KiU44_9ZCauhH5
> >
> > ==
> >
> > That looks superb!! I would love to have that
>
> Choy sum is really easy to prepare. You just add to boiling water and cook
> it for a little over 2 minutes. Remove from boiling water and cool it down
> in some ice water. You can then stir fry but I didn't even do that. I made a
> sauce of oyster sauce, water, shoyu, sugar, and sesame oil. I shall be
> making more choy sum.
>
> ===
>
> I have oyster sauce, shoyu, sugar and sesame oil ... please can you
> give me the recipe and quantities?

I don't have a recipe for the sauce. There's all kinds of ways to make this up. I make mine pretty watery but you might like it a bit thicker. Just mix some oyster sauce with water until you get the consistency you want, add a small amount of shoyu and sugar and sesame. I don't think you can really mess this up. Any way you do it is going to be tasty. Heat this up in a small pan until the sugar is dissolved and pour over the choy sum.