Choy sum sauté tout simple

Ingrédients

• 400 g Choy Sum (( or Bok choy/ Baby Bok Choy/ Pak Choy/ Kai Lan/ Tender Stem Broccoli ))
• 10 cloves Garlic (( Add less or more garlic according to your taste ))
• 2 Chilli pepper red/green
• 1/2 tsp Corn Starch + water 1 tbsp
• 1 tbsp Vegetable oil (( or any neutral flavoured vegetable oil ))
• 1 tbsp Light soy sauce
• 2 tbsp Oyster sauce (( use vegetarian oyster sauce for vegetarian and vegan ))
• 1 tsp Sesame oil
• 1 tsp Salt
• 1 tsp Oil

Préparation

1. 1

   Roughly chop the garlic cloves. Cut the chilli pepper into thin slices.

2. 2

   Remove the tough end of the choy sum, chop into large bite size pieces and cut the stem into halves lengthwise. Separate the stem and leaves.

3. 3

   To blanch the choy sum, bring the water to boil in a large pot , add a teaspoon of salt and a teaspoon of oil. Add the stem part and boil for 30-40 seconds. Strain it and dip into ice cold water. Drain and gently squeeze the water out. Repeat the process for leaves.

4. 4

   Heat the pan to medium heat, drizzle a tablespoon of oil and add the chopped garlic and stir fry for a few seconds then add the chilli peppers. Stir fry till the garlic turns into a crispy, light golden color. Remove from the pan and set aside.

5. 5

   In the remaining oil, add the blanched choy sum and pour the sauce mix in. Stir fry with high heat for a few seconds. Pour the corn flour and water mixture. Continue to stir fry high heat for 1 min. ( To get the crips and tender texture choy sum, please be aware not to overcook. )

6. 6

   Remove from heat and transfer to a serving plate.

7. 7

   Topped with the fried garlic and chilli pepper.

8. 8

   Delicious choy sum stir fry is ready. Enjoy!

9. 9

   Served with hot steamed rice or stir fry noodle.