Add choy sum stems, carrot and mushrooms. Heat oil in a wok or skillet over high heat. Add the garlic and cook for In a large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer. Add water, soy sauce and beaded molasses. Melt butter in skillet, saute onion and celery until tender. Add ginger and garlic, and cook until both are fragrant. Heat remaining 1/2 teaspoon oil in the skillet. Combine cold water, cornstarch, soy sauce, and sugar in a small bowl. Boil chicken in pot about 1 1/2 hours, with water half covering chicken.
Add the garlic and cook for Cooking cream, which is sometimes labeled as culinary cream, is stabilized to withstand high cooking temperatures without curdling or breaking. Stir in celery, hot water, salt, and pepper. In a large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer. Simmer 2 minutes, or until slightly. Heat oil in large pot over high heat. Stir fry for 1 minute. Take meat off bone, and pull apart. Add garlic, stir quickly, then add onion, cook for 1 minute, moving constantly, until onion is starting to wilt. Cover and let simmer 5 minutes or until cauliflower is heated through. Add sprouts and bring mixture to a boil.
