CHOY SUM IN GARLIC SAUCE

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I passed by Lisbon's Chinatown in the Martim Moniz district the other day to buy a bunch of Chinese produce, because I was missing Hong Kong and its amazing cuisine so much. And "para matar saudades" as the Portuguese say, meaning "to kill my longing for...", I bought a huge bouquet of fresh choy sum, my favourite Chinese vegetable.

Choy sum (also spelled choi sum, choi sam or "cai xin" using Pinyin, also yu choy 油菜 in HK Cantonese) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae. Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable". 

One of the best ways to eat fresh choy sum is blanched  and served with a homemade garlic sauce. I found this super simple recipe on a website called www.beyondkimchee.com, which I'd like to share with all of you today.

Enjoy! 💗Helena


INGREDIENTS:

  • 1 bunch of choy sum
  • 2 tablespoons peanut or grape seed oil
  • 2-3 cloves garlic, minced
  • 1½ tablespoons Kikkoman soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame oil 


DIRECTIONS:
  1. Bring a pot of water to boil and add some salt.
  2. Add the stem part of choy sum first into the boiling water, wait for 30 seconds, then add the rest of leafy parts into the water. Blanch the greens for about 2 minutes or until crisp soft. 


  3. Drain choy sum to the strainer. Arrange it on the cutting board and cut them in half lengthwise. Transfer the greens in a serving dish. 



  4. Heat oil in a small skillet over medium heat. Sauté garlic until fragrant. Add soy sauce, water and sesame oil. Stir well. 



  5. Remove the skillet from the heat and pour the sauce over choy sum. Serve warm. 




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