Aunt Katie’s Choi Sum recipe
For my second birthday, my mom asked what I wanted for my birthday dinner. “I want some Chinese food,” was my response. I was lucky then; I was born in New York City and lived on the East Coast until I was 8. It wasn’t hard to find delicious Japanese, Chinese, Thai—well, just about anything you’d want, out there.
Now, I’m living in Phoenix, where the Asian restaurants were few and far between (and frankly, most aren’t that good). So, I’ve decided to work on collecting Asian recipes.
After I had a few trial and errors with fish sauce (note: Thai fish sauce and Filipino fish sauce are two very different things), I realized that I needed to find some experts. So, I’ve been look-out. Anyone care to share some of their culinary advice?
My aunt, Katie, is quite the expert at Thai cooking, and she gave me this lovely quick recipe for choi sum—it tastes like a combo of broccoli and spinach and has these pretty yellow flowers, which you can eat. I can find it nearly every time I go to our local Asian market.
1 bunch choi sum
1 T soy sauce
1 T fish sauce
1 T oyster sauce
2 T vegetable oil
2-3 cloves garlic
2-3 Thai chili peppers
Chop the choi sum stalks into thirds. Start a pot of boiling water and blanch the choi sum for about three minutes. You just want to take the “rawness” of it away—like you’d blanch broccoli, for example.
Quickly put the choi sum in ice water to stop the cooking.
Heat vegetable oil over medium high heat. Smash garlic cloves and chop chili peppers (no need to seed them) and add to oil until garlic is golden. Then, add choi sum and toss to coat with oil. Finally, add 1 T of each (or more to taste): soy sauce, fish sauce, and oyster sauce. Stir to combine and serve.