Blanched Choy Sum with Oyster Sauce 蠔油白灼菜心

A simple and delicious Cantonese dish featuring blanched Choy Sum, lightly seasoned with oyster sauce and hot oil.

Nutrition (per serving)

Ingredients

• 500 grams Choy Sum
• 2 liters Water
• 1 teaspoon Salt
• 2 tablespoons Cooking oil
• 3 tablespoons Oyster sauce

Steps

1. Wash Choy Sum thoroughly.
2. Bring a large pot of water to a rolling boil. Add salt and 1 tablespoon of cooking oil to the water.
3. Add Choy Sum to the boiling water and blanch for 1-2 minutes until tender-crisp and vibrant green.
4. Remove the blanched Choy Sum and drain well. Arrange on a serving plate.
5. Drizzle oyster sauce over the Choy Sum.
6. Heat the remaining 1 tablespoon of cooking oil until smoking hot. Pour the hot oil over the Choy Sum and oyster sauce. Serve immediately.

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