Bouillon brêdes

Bouillon brêdes

Ingredients:
Water Cress or Green Chinese Vegetables (Choy Sum)
1 medium onion finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons vegetable oil
3 cups water or more as desired
salt to taste

Preparation:
Clean green vegetables (bredes) and cut into 7-10 cm (3-4 inches) pieces.
Heat oil in deep saucepan to simmering point. Add the sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.
Add three to four cups of water (quantity can vary according to taste). Bring to boil. Season with salt to taste.
Put in the green vegetables (bredes) and cook for a few minutes only. The green vegetables must be just slightly cooked and still retain their bright green colour. Be careful not to overcook.
Remove from pan and put in serving casserole dish. Eat hot with rice and fish vindaille, steak or as an accompaniment to cari poule and rice.