Poached Choy Sum with Garlic Sauce

Preparation

• Wash the Choy Sum thoroughly. Remove any hard or old parts from the root end.
• Use a knife to peel the outer tough skin of the stems if necessary. This makes the inside more tender, but be careful not to overcook as they might lose their crunch.
• Finely mince the garlic. If you have onions or shallots, chop some as well.

Prepare the Sauce Base

• In a small bowl, mix 5g soy sauce, 5g oyster sauce, 3g sugar, and about 100ml (half a bowl) of water.
• Note: Adding a little cornstarch can help the sauce cling to the vegetables better and gives a stronger flavor, though this is less traditional in some Cantonese styles.

Blanch the Vegetables

• Bring a pot of 500ml water to a boil. Add 5g salt and 10g cooking oil to the water.
• Place the stems of the Choy Sum into the boiling water first and blanch for about 1 minute until they turn deep green.
• Immerse the whole Choy Sum into the water and blanch for another 1 minute until cooked through.
• Remove from water, drain well, and arrange neatly on a serving plate.

Make the Sauce and Serve

• In a small pan, heat some oil. Once hot (about 50% heat), add the minced garlic and onion/shallot (if using). Sauté until fragrant.
• Pour in the prepared sauce mixture. Add chopped bird's eye chili and ginger strips if desired.
• Bring to a simmer. Let it reduce slightly or boil for a few seconds.
• Pour the hot sauce directly over the arranged Choy Sum. Do not use too much sauce, but ensure there is plenty of garlic.