Jade Choy Sum (翡翠菜心)
A formal Chinese feast must have a vegetable dish, which usually is served as the last dish in Cantonese cuisine. That is a polite way to indicate to guests that all the food has been brought to the table.
- 400g / 14 oz of chow sum
2-3 tbsp of light soy sauce
- 2-3 tbsp of minced garlic
- 2-3 tbsp of oil
- Depending on the size, cut the choy sum stems in half or quarters but cut them off partially.
- Bring a pot of water to a boil and a drizzle of oil, which will keep the vegetables to stay green.
- Let the choy sum stems touch the water for 30 seconds because they are thicker. Then, drop in the choy sum leaves and blanch for another 20 seconds.
- Remove the choy sum from the water and place it on a serving plate. Sprinkle some minced garlic on top.
- Heat a few tbsp of oil to smoking hot, pour it over the garlic to activate the aroma, and drizzle the soy sauce to taste.