Blanched Choy Sum

Ingredients

• fresh choy sum250 g
• cooking oil10 g
• light soy sauce5 g
• oyster sauce5 g
• salt and sugar5 g

Directions

1. 1

   Wash the choy sum and remove any hard or woody parts of the stem. Here the stem of the choy sum has also been scraped with a knife to take off the tougher outer layer, which makes the inside sweeter, but watch the blanching time for the stem, since too long and it loses its crunch.

2. 2

   Chop the garlic, and add a little chopped onion if you happen to have one.

3. 3

   Mix the sauce that makes the dish: 5 g light soy sauce and 5 g oyster sauce with 3 g sugar and 100 g water, about half a bowl of sauce.

4. 4

   Bring a pot of 500 ml water to the boil with 5 g salt and 10 g cooking oil.

5. 5

   Dip the choy sum stems in the boiling water for 1 minute, until the stems turn deep green. Then lower the whole choy sum into the pot and blanch for another 1 minute, then lift out and arrange on a plate.

6. 6

   In a second small pan, pour in the mixed sauce and bring to the boil over low heat, adding half the chopped garlic, a few shreds of ginger and chopped bird's eye chili. When I made this I also added a little chopped onion and garlic: oil goes in the pan first, and once it is at 50 percent heat you add the chopped garlic and onion, fry briefly until fragrant, then add the sauce, then the bird's eye chili and bring it to the boil.

7. 7

   Let the sauce reduce a little; once it boils, wait ten seconds or so, then pour it straight over the choy sum. Do not use too much, but do not cut back on the garlic either.