Blanched Choy Sum with Sizzling Oil (You Lin Cai Xin)

Blanched Choy Sum with Sizzling Oil (You Lin Cai Xin)

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  • 11 oz choy sum
  • 2 scallions
  • a small strip of red bell pepper or chili for color (optional)
  • 1 tsp salt
  • 4 tbsp cooking oil
  • 2 tbsp light soy sauce diluted with 2 tbsp hot/boiling water


Bring a panful of water to a boil.

Wash and trim the choy sum. Trim the scallions and cut them lengthwise into very fine slivers. Peel the ginger and cut into very fine slivers. Cut a few very fine slivers of the chili or bell pepper, if using.

Add salt and 1 tbsp oil to the boiling water, add the choy sum and blanch until it is just starting to become tender (the stems should still be a little crisp). Drake and shake dry in a colander.

Pile the choy sum on a serving dish and pile the scallion, ginger and chili or pepper on top.

Heat the remaining oil over a high flame. When the oil is hot, ladle it carefully over the scallions, ginger and chili or pepper. It should sizzle dramatically.

Pour the diluted soy sauce mixture over the greens. Serve.