Easy Quick Choy Sum with Sizzling Oil

Choy Sum with Sizzling Oil. Blanched choy sum garnished with green onion, ginger and red chili pepper with smoking hot oil poured over top and soy sauce. A simple delicious vegetable dish that would serve well at dinner and make great as leftovers. Ready in just 15 minutes. This dish is vegan. This recipe is adapted from Fuschia Dunlop's "The Food of Sichuan"

5 from 2 votes

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Prep Time 10

Cook Time 3

Total Time 13

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories per serving 117 kcal

Ingredients

7 oz Choy sum aka Yu Choy
2 green onion thinly sliced
1 red chili pepper thinly sliced and deseeded
1.5 tbsp ginger very thinly sliced
3 tablespoon vegetable oil or any neutral tasting oil with high smoke point
2 tablespoon regular soy sauce (not dark soy sauce)

Instructions

Wash the choy sum ensuring any dirt is removed in between the stems. Do not break stems off the base and keep them as is. Arrange the stems into a neat bunch with stems facing down and leaves facing up.
Bring a wok or pot of water to boil. Place your whole bunch into the water and blanch for 2 minutes until they are vibrant green.
With kitchen tongs remove the greens from the hot water allowing as much as the water to drip off. Place the bunch on a serving plate and organize them again if needed. They need to be bunched and piled together.
Next pile your thinly sliced green onion, red chili pepper and ginger on top of the greens perpendicular to the choy sum.
In a dried pot, add your vegetable oil and heat just until it smokes. Once it begins to smoke pour it over the aromatics only. Do not pour over the choy sum or it can splash back.
Lastly, drizzle your soy sauce over your choy sum. Serve hot and enjoy!

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