The key to cooking vegetables such as choy sum, bok choy, gai choy, Chinese white cabbage (wonga buk) and Chinese broccoli (gai lan); is to blanch until they are just past ‘al dente’.

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  • 1 bunch choy sum

  • 1 tablespoon vegetable oil

  • 2 tablespoons Oyster sauce

  • Sesame Oil

  • 1 tablespoon Peanut Oil


  • 1.

    Remove stems from choy sum, then cut the bunch crossways into 3 pieces and wash thoroughly.

  • 2.

    Fill a pot with water and bring to the boil.

  • 3.

    Stir in vegetable oil, add choy sum and simmer until it is bright green and tender – about 1 minute.

  • 4.

    Using tongs, immediately remove choy sum from water and place on a serving plate.

  • 5.

    Drizzle with oyster sauce and sesame oil.

  • 6.

    In a small pot, heat peanut oil to smoking point and carefully pour over choy sum.

  • 7.

    Essence: Fresh, cleansing, simple and satisfying!

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