白灼菜心

Ingredients

• Fresh Gai Choy (Chinese Flowering Cabbage)
• Soy sauce, Oyster sauce, Salt
• Garlic, Chili peppers
• Vegetable oil

Steps

1. Wash the gai choy and remove the roots where they are hard or old. Use a knife to scrape the root stems to remove the hard outer layer; this makes the inside more palatable, but be careful that the roots don't lose their crispness if blanched for too long.
2. Finely mince the garlic. (If there is an onion available, some chopped onion can be added).
3. Prepare the sauce: Mix 5g soy sauce, 5g oyster sauce, 3g sugar, and 100g of water (half a bowl) to create the sauce.
4. If adding starch, it will help the sauce cling better to the gai choy after boiling, making the flavor richer. Note that some Cantonese people might not be accustomed to this.
5. Bring 500ml of water to a boil in a pot, adding 5g salt and 10g cooking oil.
6. Blanch the root of the gai choy in boiling water for 1 minute until the stem turns a deep green, then blanch the entire head of gai choy for 1 more minute until cooked. Drain and arrange neatly on a plate.
7. Heat a small pot, pour in the prepared sauce, and bring to a boil on low heat. Add half of the minced garlic, a small amount of ginger shreds, and chili pepper bits. (Chopped onion and garlic were added during preparation; first pour oil into the pot base, then add chopped garlic and onion when the oil reaches 50% heat, stir-fry lightly to aromatize, then add the sauce and simmer the chili peppers until boiling).
8. Reduce the sauce slightly; after boiling, wait 10-20 seconds, then immediately pour it over the gai choy. Don't use too much sauce, but do not skimp on the garlic.