Steamed Choy Sum with Oyster Sauce

Another basic Chinese dish… The “choy sum” is cooked in hot water and then immediately chilled in ice cold water to preserve the green-ness. It would be more flavourful to cook the vegetables in broth. After the water has been drained, place the vegetables on a plate and pour oyster sauce and soy sauce on the vegetables.

Fry ginger strings in hot oil until they turn golden and crunchy and pour the ginger and hot oil directly over the vegetables. Serve with hot rice. That’s it!


5 responses to “Steamed Choy Sum with Oyster Sauce

  1. Wow, even though it is simple dish, you make it looks so yummy & appetising! I have never thought to put ginger on top! Good tip!

  2. Thanks, Daisy! Yes, because I don’t cook with onion, I use substitutes such as ginger a lot πŸ™‚

  3. ginger strings…what can i say….u r such a spicy girl ! keep up the good site! excellent shot!

  4. What can I say? I’m HOT πŸ˜› … LOL

  5. Pingback: Chinese Vocabulary: Food: Vegetables « Sino Suite

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