Bai Zhuo Cai Xin (Blanched Choy Sum with Soy Sauce)
A classic Cantonese dish that celebrates the natural sweetness of choy sum. Gently blanched until crisp-tender, then topped with ginger and scallion before being drizzled with sizzling hot oil and savory soy dressing. Light, healthy, and bursting with flavor.
Ingredients
9 items- Choy sum (Chinese flowering cabbage) 300g (10.5 oz)
- Ginger 1 small piece (about 10g)
- Scallion 2 stalks
- Steam fish soy sauce 2 tablespoons
- White sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Cooking oil 3 tablespoons
- Water as needed
- Salt 1 teaspoon
Nutrition
Steps （6 steps）
Prepare the choy sum: Trim off about 1 cm from the root and remove any wilted outer leaves. For thicker stalks, make a vertical cut in the middle (without cutting through) to ensure even cooking and better absorption of flavors. Rinse thoroughly under running water and drain well.
Prepare the aromatics: Peel the ginger and cut into extremely fine shreds. Cut the scallion whites and greens into fine shreds. Soak the scallion shreds in ice water for about 10 minutes until they curl and become crisp, then drain and pat dry with paper towels. In a small bowl, combine the steam fish soy sauce, sugar, and sesame oil, stirring until the sugar dissolves completely. Set the sauce aside.
Blanch the choy sum: Bring a large pot of water (about 1000ml) to a boil over high heat. Add 1 teaspoon of salt and 1 tablespoon of cooking oil. Carefully add the choy sum to the boiling water, using chopsticks to fully submerge them. Blanch over high heat for about 1-2 minutes. The leaves will turn bright green and the stems become tender but still crisp. Immediately remove and drain. Arrange neatly on a serving plate.
Add the aromatics: Evenly distribute the drained scallion and ginger shreds over the choy sum. Spread them out rather than piling to allow the hot oil to release their fragrance effectively.
Sizzle with hot oil: In a small saucepan, heat 3 tablespoons of cooking oil over high heat until it just begins to smoke (about 70% hot). Turn off the heat and quickly pour the hot oil evenly over the scallion and ginger. You should hear a sizzling sound and the aroma will be released instantly. Be cautious to avoid splatter.
Add the sauce: Pour the prepared sauce around the edge of the plate, not directly over the aromatics, to keep the presentation clean. Serve immediately while hot. The choy sum will be crisp-tender and infused with the fragrant oil and savory sauce.
Tips
1. Blanch for exactly 1-2 minutes; longer will make it lose its crunch. Adding salt and oil to the water keeps the greens vibrant. 2. Soaking scallion in ice water makes them curl and removes sharpness, adding a nice crisp texture. 3. The oil must be hot enough (until smoking) to release the full aroma from the ginger and scallion. 4. Arrange the choy sum neatly for a more appealing presentation.
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