Blanched Choy Sum with Garlic Soy Sauce

Wash the choy sum and remove the hard or old parts of the root. The outer layer of the stem can be scraped off for a better texture, but then the stem needs a shorter blanch so it stays crisp.

Mince the garlic.

Mix 5 g light soy sauce, 5 g oyster sauce, 3 g sugar and 100 g water in a bowl for the sauce. Adding a little starch makes the sauce cling more, if you like.

Bring 500 ml water with 5 g salt and 10 g oil to a boil. Blanch the stems of the choy sum for 1 minute until dark green, then put the whole choy sum in for 1 more minute, lift it out and arrange it on a plate.

In a small pan over low heat, bring the sauce to a boil. Add half the garlic, a little ginger shreds and the chopped chili.

Boil the sauce a few more seconds until it reduces slightly and pour it over the choy sum, scattering the rest of the garlic.