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’.
This way they retain their inherent vitality, bright-green hue and beautiful fresh, slightly crunchy texture.
To overcook Chinese greens is a sin!... Read more.
Remove stems from choy sum, then cut the bunch crossways into 3 pieces and wash thoroughly.
Fill a pot with water and bring to the boil.
Stir in vegetable oil, add choy sum and simmer until it is bright green and tender – about 1 minute.
Using tongs, immediately remove choy sum from water and place on a serving plate.
Drizzle with oyster sauce and sesame oil.
In a small pot, heat peanut oil to smoking point and carefully pour over choy sum.
Essence: Fresh, cleansing, simple and satisfying!