Saveur

Photo: Andre Baranowski

1 1/2 lbs. choy sum
1 tbsp. peanut oil
2 tbsp. coarsely
   chopped garlic
2 tbsp. soy sauce

1. Bring a pot of lightly salted water to a boil. Meanwhile, trim ends from choy sum. Blanch greens in the water until just tender, about 1 minute. Drain greens and set aside on a plate.

2. Heat oil in a wok or a skillet over medium-high heat. Add garlic and cook until lightly browned, 1–2 minutes. Add soy sauce and 1 tbsp. water; cook for 1 minute. Pour garlic sauce over greens.

SERVES 4

This article was first published in Saveur in Issue #117