When you cook Choy Sum ‘Namul’, do you blanch Choy Sum? I prefer stir-frying method, but it’s tricky to season it right, because a lot of water comes out from cooked Choy Sum. You can serve this dish straight away, but if you allow it rest for a while, it would taste better.

Makes

4 Servings

Ingredients

1 bunch Choy Sum *it weighed 340g today
1 tablespoon Sesame Oil
1 clove Garlic *grated
Salt to taste *Today I added 1/2 teaspoon
1/2 teaspoon Asian Chicken Bouillon Powder
1 to 2 teaspoons Toasted Sesame Seeds

Method
  1. Wash Choy Sum, and cut into 5cm long pieces. Separate hard parts and green leafy parts.
  2. Place Sesame Oil and hard parts of Choy Sum in a large frying pan OR wok, cook over high heat. When softened, add Salt and Asian Chicken Bouillon Powder, stir to combine, then add green leafy parts of Choy Sum.
  3. Stir until the leafy parts are softened. As you set it aside, a lot of water would come out. I usually discard most of it.
  4. Add Toasted Sesame Seeds and mix to combine. You can serve immediately, but I recommend to allow it rest for a while until cooled.