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Simply ‘Kai Choy’ Pot


800g Kai choy, coarsely cut
100g Shiitake mushroom, sliced
100g Tomato, cut
2 tbsp Grape seed oil, Why Not?
50g Ginger, sliced
1 tsp Chili flakes, The Bites
3 tbsp Apple cider vinegar, Why Not?
3 tbsp Balsamic vinegar, bioitalia
2 tbsp Raw Sugar, The Bites
2 cups Filtered water (adjust according to individual preference)
Some sea salt to taste



1. Heat up a bio-Clay Multipurpose Pot, at medium heat stir fry the kai choy stem until it turns soft and watery, remove and discard the excess water. Repeat the same for the kai choy leaves. (This step is to cut down the bitter taste of kai choy while bringing out its fragrance. However, if you like the original bitter taste, just skip this step).

2. Heat up the oil, fry ginger, add in mushroom and stir-fry for a while. Put in the tomatoes, kai choy and water. Bring them to boil and add in the chili flakes, salt and sugar. Stew it for 20 minutes.

3. Add in the apple cider vinegar, cook for another 5 minutes. Lastly, put in the balsamic vinegar, mix well and serve.

Tips: Honestly, there is no fixed recipe for this dish. Just add stuff you prefer, from mushroom, tofu, vegetable roots, stems to the core or outer parts of vegetables (very wholesome in nutrients) or even the excess ‘choy-giok’! That is so wonderful!

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