Cantonese Blanched Choy Sum with Oyster Sauce (白灼菜心)

Instructions

1. 1Trim the choy sum and score a shallow cross into any stem thicker than a pencil so the core cooks as fast as the leaves.

   🔍 Look for

   Visual: 切口干净发白，十字只切到白色菜芯Cut ends are clean and pale; the cross cut opens just into the white core

   You know it's right when: 切口处梗与叶的厚度接近Stems and leaves are of similar thickness at the cut

2. 2Bring a wide pot of water to a full rolling boil. Add 1 tablespoon of the oil and a big pinch of salt.

   🔍 Look for High heat 约 4 分钟烧开 · about 4 minutes to boil

   Visual: 水面翻起大泡，油珠浮在表面The surface of the water is broken by large rolling bubbles and beads of oil float on top

   You know it's right when: 蒸汽成稳定一股上升，而不是懒懒一缕Steam rises in a steady column, not a lazy wisp

   The oil coats the greens as they surface and is what gives restaurant 白灼 its shine.

3. 3Slide in the choy sum stems first, press them under, and blanch for 60 to 90 seconds.

   🔍 Look for High heat 60–90 秒 · 60 to 90 seconds

   Visual: 梗由不透明浅绿转为半透明翠玉色，叶片变深略软Stems go from pale opaque green to a translucent jade; leaves darken and wilt slightly

   You know it's right when: 梗能弯而不断，花苞（如有）刚好变软A stem bends without snapping and the flower buds, if any, are just tender

   Pull them 10 seconds before you think they are ready — the plate keeps cooking them.

4. 4Lift the greens out, shake off the water, and arrange them neatly in one direction on a warm plate.

   🔍 Look for

   Visual: 青菜平铺顺向排列，仍翠绿发亮无暗斑Greens lie flat and aligned, still bright jade with no dull patches

   You know it's right when: 盘子微倾不再有水流出No water runs out when the plate is tilted slightly

5. 5Warm the oyster sauce with the stock, soy sauce and sugar in a small pan over low heat until it just simmers, then stir in half the garlic and the ginger.

   🔍 Look for Low heat 90 秒 · 90 seconds

   Visual: 酱汁稀释成可流动的亮泽状，边缘冒出小泡Sauce loosens to a pourable glossy consistency and small bubbles appear at the rim

   You know it's right when: 一勺酱汁挂在勺背不会立刻流下A spoonful coats the back of a spoon without running off immediately

6. 6Spoon the sauce over the greens, pile the remaining raw garlic on top, and heat the last tablespoon of oil until it smokes faintly — pour it over the garlic.

   🔍 Look for High heat 10 秒 · 10 seconds

   Visual: 热油浇到蒜末上滋响，2 秒内转浅金，整盘油亮The oil hits the garlic and it sizzles and turns pale gold in 2 seconds; the plate glistens

   You know it's right when: 热油落下的瞬间腾起一股蒜香A burst of garlic aroma rises the moment the oil lands

   This final hot-oil pour is the whole point of the dish; do not skip it.