Garlic Choy Sum

Inspired by the bustling Chinatown tables at Dumplings' Legend, this glossy choy sum is a masterclass in Cantonese vegetable cookery. The secret lies in a fleeting salted blanch to preserve jade-green hues, followed by a fierce toss in aromatic garlic oil that coats every succulent stalk in a shimmering sheen. Crisp-tender stems give way to silky flowering florets, delivering clean, restaurant-caliber freshness to any bistro-inspired feast.

The Bistro Recipe

Inspired by London's Dumplings' Legend, this quick-wokked Garlic Choy Sum yields vibrant, snap-tender stalks and silky leaves enrobed in a fragrant, golden-garlic emulsion.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 4

Method Blanch & Wok-Toss

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Greens & Aromatics

• 1 lb fresh choy sum, tough stem ends trimmed
• 5 pieces garlic cloves, finely minced
• 1.5 tbsp peanut or neutral high-smoke-point oil
• 1 tbsp fine sea salt, for the blanching water

The Bistro Wok Glaze

• 2 tbsp supreme chicken broth or light vegetable stock
• 1 tbsp Shaoxing rice wine
• 1 tsp light premium soy sauce
• 0.5 tsp pure toasted sesame oil
• 0.25 tsp granulated white sugar
• Finely ground white pepper, to taste

Instructions

1. 1
   Blanch the Stems

   Hold choy sum vertically in vigorously boiling salted water, submerging thick stems for 30 seconds until bright jade.

2. 2
   Submerge & Drain

   Push tender leafy tops into water for 20 seconds; remove immediately and shake vigorously in a colander to drain.

3. 3
   Infuse Garlic Oil

   Heat oil in a wok until shimmering; sizzle minced garlic for 15 seconds until intensely fragrant without browning.

4. 4
   Flash-Toss & Deglaze

   Toss drained greens into wok; splash with Shaoxing, broth, soy sauce, and sugar, tossing quickly over roaring heat.

5. 5
   Glaze & Plate

   Drizzle sesame oil, give a final high-heat swirl until glistening, and stack neatly onto a warm platter.

The Secret to Restaurant Gloss & Snap

Chinatown kitchens rely on a rapid two-stage method: heavily salting the blanching water locks in chlorophyll, while inserting the dense stems first guarantees they turn crisp-tender before the fragile leaves can overcook. Thorough draining before hitting the sizzling garlic oil prevents steaming and ensures the emulsified pan glaze clings silkily to every stalk.

Bistro Beverage Pairing

Grüner Veltliner (Wachau Federspiel) or Dry Junmai Sake — Crisp herbal minerality and high-toned acidity effortlessly balance punchy garlic and accentuate the natural sweet crunch of fresh choy sum.

Inspiration from Dumplings´ Legend

Dumplings´ Legend

---