Garlic Choy Sum

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Vegetables· 2

  • 180 g choy sum (cut into lengths)180g
  • 10 g garlic (minced)10g

Sauces· 1

  • 8 g oyster sauce (1 tsp)8g

Spices· 1

  • pinch of salt (for blanching)(staple)1g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g
  1. 1 min · hands-free

    Cut the choy sum and separate stems from leaves. Bring a pot of salted water to the boil, blanch the stems 40 sec, add the leaves for 20 sec, then drain well.

    Why? Blanching first means you don't need a big pool of oil to cook the greens through in the pan. A quick dip cooks them just-done, keeps them jade-green, locks in vitamins and removes the raw grassy edge.

    Tip: Drain immediately — don't let it sit in water or it weeps and dilutes the garlic.

    00:40

    Next up:Heat 1 tsp oil in a non-stick pan and gently fry the garlic over low heat until just golden and fragrant, about 30 sec.

  2. Heat 1 tsp oil in a non-stick pan and gently fry the garlic over low heat until just golden and fragrant, about 30 sec.

    Why? One teaspoon of oil is plenty to bloom the garlic — its aroma is fat-soluble, so a little oil carries the whole dish's soul without the half-ladle the original pours in.
    Watch out: Garlic burns and turns bitter fast — add the greens the moment it goes golden.

    Next up:Add the blanched choy sum and oyster sauce, toss over high heat for 30 sec to 1 min until evenly coated, then plate up.

  3. Add the blanched choy sum and oyster sauce, toss over high heat for 30 sec to 1 min until evenly coated, then plate up.

    Why? The greens are already cooked, so this step just marries them with the garlic and oyster sauce over high heat — quick in and out keeps them from weeping and yellowing. A measured teaspoon of oyster sauce gives all the savoury salt you need; more just spikes the sodium.

    Tip: Drizzle any pan juices over the greens before serving for an extra garlic hit.