Sawi Putih Tumis Jamur - stir-fry of paksoy with oyster mushrooms

Ingredients

• 150 gpak choi
• 4oyster mushrooms
• 2chicken sausages
• 4 clovesgarlic
• 3shallots
• 1 cmginger
• 3red chillies, deseeded
• 1tomato
• 1spring onion
• 1 teaspoonlight soy sauce
• 1 teaspoonsalt
• 1/2 teaspoonpepper
• 1/2 teaspoonpalm sugar
• 100 mlwater
• 2 tablespoonsoil

Instructions

1. 1

   Prepare the ingredients

   Cut the pak choi into pieces, slice the oyster mushrooms into strips and cut the sausages into thick slices. Thinly slice the garlic and shallots, dice the tomato, slice the chillies into rings and finely chop the spring onion.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the garlic, shallots and ginger for 2 minutes.

3. 3

   Soften the vegetables

   Add the chillies, tomato and spring onion, then fry until softened.

4. 4

   Add the main ingredients

   Add the sausage, oyster mushrooms and pak choi, and mix well.

5. 5

   Season and finish

   Add the soy sauce, salt, pepper, palm sugar and water. Fry until everything is cooked through.

What is sawi putih tumis jamur?

Sawi putih tumis jamur is a vegetable and mushroom stir-fry, with a name that describes greens cooked with mushrooms. This version pairs pak choi and oyster mushrooms with chicken sausage and a savoury-sweet seasoning.

The quick frying keeps the greens distinct while garlic, shallots and ginger build flavour in the pan. Chilli and tomato add a lively, slightly tangy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pak choi, tomato and palm sugar contribute most of the carbohydrates, while the oil supplies most of the fat. Chicken sausages provide much of the protein, with a smaller contribution from the mushrooms. Serve with a measured portion of rice and extra vegetables to make a balanced plate.

Choosing the ingredients

Pak choi: cut it into pieces of similar size so the stems and leaves cook evenly. Keep the leaves and stems together as directed, and watch for the leaves to soften before serving.

Oyster mushrooms: tear or slice them into strips, then separate any pieces that stick together. Their shape makes them easy to mix through the other ingredients.

Chicken sausages: thick slices hold their shape in the stir-fry. The recipe does not specify whether they should be cooked beforehand, so follow the packet directions if they are not ready to eat.

Build flavour in stages

Aromatics first: fry the garlic, shallots and ginger for 2 minutes to release their fragrance. Keep them moving so the garlic does not catch.

Tomato and chilli next: cook these with the spring onion until softened before adding the sausage, mushrooms and greens. This gives the tomato time to break down a little and mingle with the aromatics.

Watch the texture

Pak choi is ready when the stems have lost their raw firmness but still have some bite, and the leaves have wilted. Stir well so the heat reaches the greens evenly.

The recipe says to cook until done but does not give a final cooking time. Check the sausage and mushrooms as you stir, and stop once they are hot and cooked through.

Balance the seasoning

Soy sauce and salt both bring savouriness, while palm sugar adds a little sweetness. Taste near the end and adjust only if needed, bearing in mind that the sauce will coat all the ingredients.

The chillies are deseeded in the ingredient list, so their flavour should be present without as much heat as seeded chillies. For a gentler result, use fewer chillies.

Serve it as a meal

Serve the stir-fry hot, spooning the pan juices over the vegetables and sausage. Steamed rice is a natural accompaniment and makes the dish more substantial.

For a fuller meal, add another vegetable side or a simple bowl of soup. Keep the side dishes lightly seasoned so they do not compete with the soy and aromatics.

Recipe notes & tips

• Prepare and cut all the ingredients before heating the oil, as the cooking moves quickly once the aromatics are in the pan.
• Slice the shallots and garlic thinly so they cook in the same short frying stage.
• Keep the ingredients moving while frying the aromatics to prevent the garlic from browning too much.
• If the pan is crowded, stir gently so the pak choi and mushrooms are coated with the seasoning.
• Taste the cooking liquid before serving and adjust the salt cautiously, since the soy sauce is already savoury.

Variations

• More heat: leave some chilli seeds in or add extra chilli to taste.
• Milder flavour: use fewer chillies for a softer, less spicy stir-fry.
• Extra vegetables: add sliced vegetables alongside the pak choi and mushrooms.
• Meat-free version: replace the chicken sausages with extra oyster mushrooms.
• Rice accompaniment: serve over steamed rice to make the dish more filling.

Common mistakes to avoid

• Burnt garlic: keep it moving in the hot oil and add the next ingredients after 2 minutes.
• Uneven pieces: cut the pak choi and sausages into consistent sizes so they cook more evenly.
• Crowded pan: stir in batches if needed so the ingredients can be mixed through rather than piled up.
• Overcooked greens: check the pak choi as it softens and stop when the leaves have wilted and the stems retain some bite.
• Too much salt: remember that soy sauce is already savoury and taste before adding any extra seasoning.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 2 days. Reheat thoroughly in a pan, stirring until hot throughout; add a small splash of water if the mixture seems dry.

Frequently asked questions