Garlic Oyster Sauce Choy Sum
Tender Chinese greens blanched in salted water and drizzled with a rich, savory oyster sauce.
Story
Blanching the greens in boiling water helps maintain their vibrant color and crisp texture. The optional ice bath stops the cooking process immediately, ensuring the vegetables stay fresh and bright.
Ingredients
Choy Sum (Chinese Flowering Cabbage)
300g
Oyster Sauce
2 tbsp
Cooking Oil
1 tsp
Salt
1 pinch
Instructions
1
Prepare the Vegetables
Rinse the choy sum thoroughly under running water to remove any dirt or grit. Trim the ends if necessary.
2
Blanch the Greens
Bring a pot of water to a rolling boil. Add a splash of oil and a pinch of salt to the water. Submerge the choy sum and cook for 3 to 5 minutes until tender but still crisp.
3
Cool and Serve
Remove the greens from the pot. You can shock them in ice water to stop cooking and lock in color, or simply drain them well. Arrange on a plate and drizzle generously with oyster sauce before serving.
