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Fresh Choisum 500g View larger

Fresh Choisum 600g

£ 2.75 tax incl.

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Leafy Vegetable commonly used in Chinese cuisine, green leaves are juicy and tender, Perfect for stir fry or steam

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Steamed Choy Sum
Recipe Type: vegetable side
Cuisine: Cantonese
Author: Bruce Beck
Serves: 2 to 3 servings
Here is the perfect accompaniment to Chinatown barbecued meats. It takes only a few minutes to prepare, and provides a touch of green that is as delicious as it is virtuous.
Ingredients
  • 3 tablespoons coarse salt
  • 1 pound choy sum
  • 2 to 3 teaspoons oyster sauce (oyster-flavored sauce)
  • 2 to 3 teaspoons bland vegetable oil (soy, canola, grapeseed, sunflower)
Instructions
  1. Bring 2 or 3 quarts water to the boil in a fairly wide pot. Add the salt and return to the boil. Trim the choy sum as needed: slice off the stem ends if the cut ends seem dry or if the stems are very long and tough looking. Slice off about one inch of the leaves. Plunge the choy sum into the boiling water and let it blanch—uncovered—for 2 to 5 minutes, depending on size. Lift the vegetable out of the water onto a serving platter/plate. Drain well.
  2. Drizzle the choy sum with the oyster sauce and then the vegetable oil. Arrange the vegetable neatly on the plate and serve right away.

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Fresh Choisum 600g

Fresh Choisum 600g

Leafy Vegetable commonly used in Chinese cuisine, green leaves are juicy and tender, Perfect for stir fry or steam

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