Bought choy sum on sale. No meat on sale. My simple healthy green is caramelised in oyster sauce. At time, you don’t feel like cooking yet you have to eat something. I have leftover cooked rice to go with choy sum.

Google: “Choy Sum is a power-packed edible green vegetable widely used in Asian cuisines. It is also known as “Chinese Flowering Cabbage” that belongs to the Brassicaceae family, the same family as broccoli, kale, and mustard greens. This winter season leafy veggie is also spelt “Caixin”, which indicates “the heart of a cabbage. Known for its tender stalks, delicate yellow flowers, and slightly bitter yet sweet taste. Choy sum matures from spring and is best picked before the flowers bloom. Both the leaves and stems are also used in cooking and choy sum is a versatile ingredient in soups, stir-fries, and salads.”

“Like the rest veggies, choy sum is also full of certain nutrients and minerals that a necessary for our good health. For instance, vitamin A, vitamin C, carbohydrates, calcium and Iron are available in this delicious leafy green.”

Simple yet healthy green is great. It’s satisfying and delicious to go with rice. Let’s cook!!!

Ingredients

1-2 bunches of choy sum
1 small onion, finely chopped
1 Tbs garlic minced
1 Tbs oyster sauce
1 Tbs mirin
1 Tsp light soy sauce
1/2-1/3 c vegetable stock
oil
pepper
salt, if needed

Method

Cut choy sum into bite sized pieces, separating the thicker stems from the leafier parts, and wash it thoroughly. Bring a pot of water to a boil; when boiling, add the stem pieces of the choy sum. Stir, and boil for 2-3 minutes, or until the stems are getting tender.

Add the leave into the hot water, stir, and cook for about 45 seconds-1 minute or until bright green. Drain choy sum, rinse it with cold water and drain again. Dry it out as much as you can, using a salad spinner or patting it dry with paper towel.

Heat 2 Tbs oil in saucepan on high heat. When hot, add garlic and onion, cook for 25 seconds or until translucent. Then add the stems toss around for 2 minutes. Be careful when putting it into oil; it will splatter, if there is any remaining water in it.

Now add in the leaves, toss around for 1 minute. Followed by vegetable stock. Bring it to simmer for 2 minutes. Now add in oyster sauce, and light soy sauce, stir to mix well. Cook, stirring constantly, for about 2 minutes.

Next add mirin and cook for 30 seconds more. Check seasoning, if needed; season with salt and pepper to taste. Transfer to bowl and serve with rice. Enjoy!!!

https://helenscchin.com/2018/07/17/choy-sum-in-oyster-sauce/

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