- 1 large head choy sum, washed and cut into 2-inch pieces
- 16 cloves of garlic, sliced thinly
- 1/2 cup chicken stock
- 1 large black truffle, sliced (may substitute with shiitakes and truffle oil)
- Salt and black pepper to taste
In a hot wok, coat with canola oil and brown the garlic. Add the choy sum and season. Add chicken stock and cook for only 3 minutes. Plate up and cover with truffles. The steam of the dish will heat the truffles to release its oil and flavor. If using the shiitakes, add them after the garlic, before adding the choy sum. Garnish with truffle oil.