Blanched Choy Sum with Oyster Sauce蠔油白灼菜心

Name: Blanched Choy Sum with Oyster Sauce
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Hong Kong
Ingredients: 500 grams Choy Sum; 2 liters Water; 1 teaspoon Salt; 2 tablespoons Cooking oil; 3 tablespoons Oyster sauce

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

15 min
3 servings
Level 1
Hong Kong
Vegetarian
Easy
Side Dish

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01Ingredients

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

Nutrition (per serving)148kcal

Protein2.8g
Carbs5.2g
Fat9.3g

Fiber 1.8 gSodium 812 mg

02Steps

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