An Asian vegetable called ‘Choy Sum’ is very similar to ‘Komatsuna’, a Japanese leafy vegetable. Today I made a ‘Goma-ae’ dish using Choy Sum. ‘Goma-ae’ can be made with a variety of vegetables. ‘Goma-ae’ Sauce can be made with Toasted Sesame Seeds, Sugar and Soy Sauce. Depending on the amount of Choy Sum that you cook, just alter the amount of the Sauce. My ‘Goma-ae’ Sauce is not very sweet. You may wish to add extra Sugar.
1 small bunch (220g) Choy Sum
Salt for cooking *optional but I add some Salt when I blanch Choy Sum
1 tablespoon Toasted Sesame Seeds *1 tablespoon is 15ml
1/2 tablespoon Sugar *alter the amount to suit your taste
1 tablespoon Soy Sauce
- Grind Toasted Sesame Seeds, OR use this trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce, and mix well to make ‘Goma-ae’ Sauce.
- Wash Choy Sum very well, cut into 3cm long pieces, and separate hard stem parts and green leafy parts.
- Cook hard parts of Choy Sum in the rapidly boiling salted water for 1 minute, then add leafy parts, and cook for 30 seconds. Drain and place in cold water to stop cooking further, drain well, and squeeze to remove excess water.
- Combine Choy Sum and ‘Goma-ae’ Sauce.