Choy sum with oyster sauce, garlic and peanuts

Name: Choy sum with oyster sauce, garlic and peanuts
Ingredients: 3tbsp groundnut oil; 3 garlic cloves peeled and finely sliced; 3 cm piece 3 cm piece ginger peeled and cut into thin julienne strips; 3thin strips orange skin (with no bitter white pith); 20g salted roasted peanuts roughly chopped; 550g choy sum stalks and leaves separated, stalks cut into 5cm pieces, the leaves kept as whole as possible; 1.5tbsp oyster sauce; 2tsp light soy sauce

www.theguardian.com

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Servings: 4

Author : Yotam Ottolenghi

Choy sum with oyster sauce, garlic and peanuts

Ingredients

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3tbsp groundnut oil3 garlic cloves peeled and finely sliced3 cm piece 3 cm piece ginger peeled and cut into thin julienne strips3thin strips orange skin (with no bitter white pith)20 grams salted roasted peanuts roughly chopped550 grams choy sum stalks and leaves separated, stalks cut into 5cm pieces, the leaves kept as whole as possible1.5tbsp oyster sauce2tsp light soy sauce

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Instructions

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Step 1

Heat the oil in a small saucepan on a medium-high flame, then fry the garlic, ginger, orange skin and peanuts for two to three minutes, stirring, until the garlic and nuts are a light golden-brown.

Step 2

Tip into a small bowl to stop it cooking, and put the pan aside until later.

Step 3

Half-fill a large saucepan with a steamer attachment with water – just enough so it doesn’t touch the base of the steaming basket.

Step 4

Bring to a boil, steam all the choy sum for 90 seconds, then transfer to a plate.

Step 5

Return the peanut pan to a high heat – don’t worry about wiping it clean – and warm through the oyster and soy sauces for just 10-15 seconds, then pour over the choy sum.

Step 6

Sprinkle the peanut mix and two tablespoons of the oil on top, and serve at once.