A Tested Recipe
Poached Choy Sum with Garlic Sauce.
Choy sum blanched until just tender, then drizzled with a garlic-soy sauce. A Cantonese side dish that shows up at almost every family dinner. Takes 10 minutes and makes vegetables taste good.
By jackTao · Nov 22, 2025
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The Mise en Place
Ingredients
Adjust portions
Main Ingredients
- 250 g fresh Choy Sum
- 10 g cooking oil (for blanching)
- 5 g salt (for blanching)
Sauce Ingredients
- 5 g light soy sauce
- 5 g oyster sauce
- 5 g sugar (or mix of salt and sugar)
- 100 ml water
- 4-5 cloves garlic, minced
- 1-2 bird's eye chilies (optional)
- 1 tsp cooking oil (for sauce)
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
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.
- 01
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.
- 02
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.
- 03
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 until they turn deep green.
- Immerse the whole Choy Sum into the water and blanch for another until cooked through.
- Remove from water, drain well, and arrange neatly on a serving plate.
- 04
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.
Cook's Notes
Notes
Choose fresh Choy Sum for the best texture and flavor.
Note Nº 01
Adding oil and salt to the blanching water helps keep the vegetables glossy and green.
Note Nº 02
Peeling the thick stems is a great tip for tenderizing older Choy Sum.
Note Nº 03
The sauce quantity is for reference; adjust salt and sugar to your taste.
Note Nº 04
This dish is best served immediately.
Note Nº 05
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