Choy Sum is one of my most favourite vegetable. It is great with noodles, in soups, and stir-fry as a dish in itself. This recipe is quite different in the way it is prepared. The choy sum is first blanced briefly in hot boiling water, refresh in cold water, then squeeze dry as much as possible. Chop them up finely and they are ready to be stir-fry.
Even the stir-fry method is a little different. The chopped choy sum are heated up in a dry wok, stir to release any water, add chopped chillies and a pinch of salt, and stir till the wok is no longer moist. The choy sum is then removed to a plate while the wok is heated up once more. Add some oil to the heated wok, saute the chopped ginger and garlic till fragrant. Stir in the choy sum, season to taste with some salt, stir till everything is hot and smells nice. Stir in the sesame oil, dish out and serve.
This method is very different from my regular way of cooking choy sum, which I stir-fry without any blanching or sauteeing the veggie to release it's moisture. I was afraid that the veggie would be overcooked with those extra steps above, but I find that the choy sum cooked this way is quite delicious. Great as part of a meal with rice, with some other main dish.
I'm linking this post with Cookbook Countdown #15 hosted by