Crisp Choi Sum with Oyster Glaze

1. Prepare the Sauce

In a small bowl, mix together the oyster sauce, vegetable stock, dark soy sauce, sugar, salt, and white pepper until well combined. This simple blend will create a rich, savory base for the dish.

2. Trim the Choi Sum

Strip off the outer leaves and trim the tough ends of the stalks from the choi sum. Check the texture by pressing a nail into the stalks; they should be crisp and easy to penetrate.

3. Blanch the Choi Sum

Bring 2 quarts of water to a rolling boil in a large pot. Add the ginger, salt, and baking soda to the water. The baking soda helps to maintain the bright green color of the choi sum. Add the trimmed choi sum to the boiling water. Cook for about 1-2 minutes, until the choi sum turns a vibrant green. Immediately plunge the choi sum into a bowl of ice water to stop the cooking process. Once cooled, drain and dry the stalks thoroughly.

4. Stir-Fry the Choi Sum

Heat a wok over medium-high heat. Give the prepared sauce a good stir, then pour it into the wok. Stir the sauce until it begins to bubble, releasing its aromatic flavors. Add the scallion oil and mix well. Next, add the blanched choi sum to the wok. Stir-fry for about 2-3 minutes, ensuring the choi sum is heated through and well coated with the flavorful sauce.

5. Serve

Transfer the hot, glossy choi sum to a heatproof dish and serve immediately. The dish should be vibrant, crisp, and infused with the rich oyster glaze.