Choy Sum With Garlic Or Oyster Sauce Recipe

1. Trim any tough ends from the choy sum stalks and separate any very large stalks so stems and leaves are roughly similar thickness. Rinse thoroughly under cold running water to remove grit.

2. If stalks are very long, cut them in half crosswise so pieces are about 3–4 inches long; keep leaves and stems together so they cook evenly.

3. Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Add the choy sum in a single layer and blanch for 30–45 seconds for tender-stalked bunches, or up to 60–75 seconds for thicker stalks, until stems are bright green and just tender-crisp.

4. Immediately transfer the choy sum to an ice bath (bowl of ice water) to stop cooking and preserve color. Drain well and let excess water drip off, then pat gently with paper towel or a clean kitchen towel.

5. Toss the drained choy sum with 1 tsp vegetable oil to prevent sticking and set aside on a plate. (If you prefer not to blanch, you can stir-fry directly—see stir-fry directions below.)

6. Heat a wok or large skillet over high heat until hot. Add 1 to 1.5 tbs vegetable oil and swirl to coat.

7. Add minced garlic and stir-fry for about 10–15 seconds until fragrant but not browned.

8. Add choy sum and toss quickly, stir-frying 1 to 2 minutes until stems are bright and tender-crisp. Season lightly with 1/4 tsp salt and a pinch of white pepper. Remove from pan and set aside while you make the sauce.

9. In a small bowl, combine 1 tbs light soy sauce, 1/2 tbs oyster sauce, 1/2 tsp sugar, 2 tbs water, 1/2 tsp sesame oil and 1/4 tsp cornstarch (if using). Stir until the cornstarch dissolves and set aside.

10. Heat 1.5 tbs vegetable oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 20–30 seconds—do not let it burn.

11. Pour the sauce mixture into the skillet with the garlic. Stir and bring to a gentle simmer; the cornstarch will thicken the sauce slightly. Taste and adjust with up to 1/4 tsp additional salt or a dash more soy if needed.

12. In a small bowl, whisk together 1.5 tbs oyster sauce, 1/2 tbs light soy sauce, 1/2 tsp sugar, 2 tbs water, 1/2 tsp sesame oil and 1/4 tsp cornstarch (if using). Make sure cornstarch dissolves.

13. Warm the sauce briefly in a small pan over low heat until just simmering and slightly thickened, 30–45 seconds. Do not overcook the oyster sauce.

14. If you blanched the choy sum: arrange the drained choy sum on a serving plate. Spoon the hot garlic sauce or warmed oyster sauce evenly over the vegetables. Garnish with a light sprinkle of ground white pepper and serve immediately.

15. If you stir-fried the choy sum: return the vegetable to the hot wok with a quick splash (1–2 tbs) of the prepared sauce and toss for 10–15 seconds until everything is coated and heated through. Transfer to a plate and serve.

16. Optional: For extra flavor, drizzle an additional 1/4 tsp sesame oil over the finished dish just before serving.