Choy sum with fried egg soup

This is another one of my quickie soup which the children love. You can add mee hoon or mee suah to make it a meal on its own.

Choy sum or cài xīn (菜心) is a green leafy vegetable with fairly thick but tender stalks and yellow flowers. Literally translated it means vegetable heart and it looks somewhat similar to kai-lan but the taste of choy sum is much sweeter than kai-lan. It is an excellent source of vitamin C, vital B-complex vitamins, vitamin K, vitamin A and minerals such as calcium and potassium. These nutrients can be beneficial in the prevention of such diseases as osteoporosis, heart disease and cancer.
Ingredients

2 eggs

1 small bundle baby choy sum

Cut the choy sum into bite size pieces

Separate the stems from the leaves

Prepare the stock and put in the stems

Add the leaves when the stems are slightly soft

Turn off the fire when the leaves are soft so that it doesn’t become overcooked

Crack the eggs into a bowl with a pinch of salt and pepper

Put a little oil in the wok
Pour in the mixture and spread it out until it looks like a pancake

When the bottom is brown, turn it over to brown the other side

Cut the eggs into small pieces

Add the eggs to the soup

Season with salt and pepper

Dish up and serve immediately so that the eggs do not become soggy