Choy Sum in Oyster Sauce

Method

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1. Bring the water to a rolling boil with the salt, the tablespoon of oil and the sugar.

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2. Drop the choy sum in, stems first, and blanch 90 seconds, until the stems are just tender and the leaves bright.

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3. Lift the greens out with tongs and drain them well, then lay them on a warm plate all facing the same way.

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4. Warm the oyster sauce, soy sauce, water, sugar and sesame oil together until just simmering, then pour it over the greens.

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5. Heat the 2 tbsp of oil in a small pan with the garlic and ginger until the garlic just turns pale gold, 60 seconds.

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6. Pour the hot garlic oil over the greens and serve at once.

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Chef’s Tips

• Oil in the blanching water. That is the gloss.
• Salt the water heavily.
• Dress on the plate, not in the pan.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed fish
• Roast pork
• Steamed rice

Storage & Reheating

None. Blanch to order — reheated greens go grey.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.