Fair-skinned choy sum with a homemade garlic sauce is one of the best ways to enjoy Chinese vegetables. This choy sum recipe takes less than 2-3 minutes in one case the green is blanched in water. Uncomplicated, quick and delicious.

Blanched choy sum is served with soy garlic sauce.

Blanched choy sum with garlic sauce always reminds me of Hong Kong, Singapore, and Malaysia where I used to live many years ago. In that location I used to eat it at Chinese restaurants all the time. I am so glad that I found this beautiful Chinese vegetable at the Asian grocery store in my neighborhood here in the U.S.A.

What is Choy Sum?

It is a leafy green vegetables commonly seen in Chinese cuisine and ane of the virtually popular vegetable side dishes. Information technology is oft known as a Chinese flowering cabbage or Yu Choy. When choy sum is fully grown, it will outset to flower yellowish flowers in the heart.

Some people think Choy Sum (菜心) is same equally Chinese broccoli called, "Gai Lan (芥兰)". They are unlike. While choy sum is from the cabbage family, gai lan is from the broccoli establish.

Choy sum is one of the healthy Asian greens packed with nutrition. It is a adept source of folate, vitamin B6, and it provides fiber, calcium and fe.

Choy sum is a leafy green vegetables commonly seen in Chinese cuisine.

How to cook choy sum?

Simply, blanching is possibly the all-time way to prepare the fresh choy sum to a dish. By using this method, it gets rid of the biting gustation that many deep light-green vegetables often have.

My family like to eat it with garlic sauce. In one case you blanch the vegetable to tender, the sauce only takes less than 2-3 minutes. Simple nonetheless succulent, you can enjoy this nutrition packed green vegetable in the best way you tin can taste.

Choy sum recipe with garlic sauce

Blanching deep green vegetables is a great method to get rid of bitter taste.

You volition need to blanch the greens in the humid water for nearly two minutes. Add a couple pinches of common salt to retain its light-green colour.

Blanch the stem side first, then immerse the leafy part of green into the h2o. That way you will have evenly blanched choy sum to enjoy.

If choy sum is too long, cut in half lengthwise for easier serving.

 I like to cut them in half when they are too long. This makes information technology easier to serve.

Minced garlic is cooking in oil in a small skillet over stove.

Meanwhile, brand the garlic sauce. Saute minced garlic in oil until fragrant.

Soy sauce and sesame oil adds dark color to the garlic oil in a skillet.

Add soy sauce, a little bit of water, and sesame oil.

Hot garlic soy sauce oil in a skillet is pouring over blanched choy sum.

And so, quickly pour over the greens. That's it. How simple is that?

Blanched choy sum is dressed in soy garlic sauce in a serving plate with chopsticks.

The garlicky fragrant sauce is irresistible and I tin can't help proceed adding the greens into my mouth. Now that is very good affair.

Choy sum dish is served with a plate of Char Siu and two bowls of rice.

Choy sum can go with many Chinese dishes. To go with, I made Char Siu, the Chinese BBQ pork. I tin can assure that this ultimate Chinese (Cantonese) dinner was deeply appreciated by my family. Delicious~!!!

Chinese dishes to become with choy sum

  • Chinese Pepper Steak Stir-Fry in Black Edible bean Sauce
  • Chinese Sweet and Sour Pork Ribs
  • Iii Cup Chicken (San Bei Ji)
  • Yellow Chives and Chicken Stir-Fry Recipe
  • Kung Pao Chicken with Sichuan Peppercorn

Blanched choy sum is served with soy garlic sauce.

Blanched Choy Sum with Garlic Sauce

Servings: 4 people

Prep Time: x mins

Melt Time: 3 mins

Total Time: xiii mins

Fair-skinned choy sum with gallic sauce is an like shooting fish in a barrel recipe to enjoy Chinese vegetables. Once your greens are blanched to tender, the garlic sauce takes less than 2-three minutes to set.

  • 1 bunch choy sum
  • 2 tablespoons peanut or grape seed oil
  • ii-iii cloves garlic, minced
  • 1-1/2 tablespoons soy sauce
  • 2 teaspoon water
  • 1 teaspoon sesame oil

  • Bring a pot of water to boil and add some salt.

  • Add together the stalk part of choy sum get-go into the boiling water, wait for thirty seconds, so add the balance of leafy parts into the water. Blanch the greens for about ii minutes or until crisp soft.

  • Bleed choy sum to the strainer. Adapt information technology on the cutting board and cut them in half lengthwise. Transfer the greens in a serving dish.

  • Heat oil in a small skillet over medium heat. Saute garlic until fragrant. Add soy sauce, water and sesame oil; stir well.

  • Remove the skillet from the estrus and cascade the sauce over choy sum. Serve warm.

Calories: 2 kcal , Carbohydrates: 1 g , Protein: one m , Fatty: i g , Saturated Fat: 1 g , Polyunsaturated Fat: ane thou , Monounsaturated Fat: ane g , Trans Fat: i g , Sodium: 126 mg , Potassium: 5 mg , Cobweb: 1 g , Sugar: 1 thou , Vitamin A: 25 IU , Vitamin C: one mg , Calcium: 1 mg , Iron: ane mg

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