Dressing the greens before cooling infuses them with more flavor than simply pouring and tossing.
Steamed Choy Sum with Sweet Shallot Vinaigrette
Choy sum's slightly bitter taste stands up well to assertive flavors such as wine vinegar and shallots.
Yield: serves 4
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. nam pla (Vietnamese fish sauce)
- Salt and freshly ground black pepper
- 1⁄2 cup light sesame oil
- 1 shallot, peeled and sliced into thin rings
- 1 lb. choy sum
- In a small bowl, whisk together rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.
- Trim ends of choy sum. Peel the thicker stems, then steam until tender, about 15 minutes.
- Transfer to a serving plate and pour vinaigrette over hot greens. Serve warm, or chill and serve cold later.