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Home/Recipes/Blanched choy sum
YOUR NEXT HOME-COOKED FAVORITE

Blanched choy sum

Blanch the stems before the leaves, then finish with a freshly simmered garlic sauce.

~20 minestimated time2servings5clear steps
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Blanched choy sum

Let’s make it.

Follow the food, not just the clock.
  1. 01

    Prepare the greens and garlic

    Wash the choy sum and trim tough bases. Split thick stems to help them cook evenly. Mince the garlic and optional chili; wash your hands after handling chili.

    Look for

    The stems are reasonably even and the garlic is ready.

    Prepare the greens and garlic: The stems are reasonably even and the garlic is ready.Knife work ↗
  2. 02

    Mix the sauce

    Mix the light soy sauce, oyster sauce, sugar and the listed sauce water in a bowl.

    Look for

    The sugar mostly dissolves and the sauce is even.

    Mix the sauce: The sugar mostly dissolves and the sauce is even.Mixing & beating ↗
  3. 03

    Blanch the stems first

    Bring enough drinking water to cover the greens to a boil with the blanching salt and oil. Hold the greens with tongs and immerse the thicker stems first. Start a 1 min check-in when the thick stems enter the boiling water.

    Look for

    The stems brighten while the leaves remain above the water.

    Blanch the stems first: The stems brighten while the leaves remain above the water.Blanching ↗
  4. 04

    Blanch the leaves

    Lower the entire greens into the water. At the check point, test the stems for the desired tenderness, then lift out, drain and plate. Start a 1 min check-in when the whole greens enter the boiling water.

    Look for

    The stems are tender enough to bite and the leaves are wilted but intact.

    Blanch the leaves: The stems are tender enough to bite and the leaves are wilted but intact.Blanching ↗
  5. 05

    Simmer and pour over

    Bring the sauce, garlic and optional chili to a boil in a small pan until fragrant. Turn off the heat and spoon over the greens.

    Look for

    The sauce has boiled and coats the greens evenly.

    Simmer and pour over: The sauce has boiled and coats the greens evenly.Seasoning ↗
Recipe sources & image information

Adapted from HowToCook / 白灼菜心 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.

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