Choy Sum with Sesame Soy Chili Dressing & Fried Shallots

I recently found some beautiful choy sum at one of our local grocery stores.  Also known as Chinese Flowering Cabbage, choy sum is delicious blanched or steamed for just a few minutes and served with a simple dressing of soy sauce and sesame oil.  Many people drizzle oyster sauce over their choy sum.  This delicious vegetable will be the highlight of your meal.

The bright green leaves are not only attractive but very healthy and unlike other vegetables that may need their stems trimmed or removed, choy sum stems are actually the best part, tender yet crunchy.

If you are unable to find choy sum you can substitute baby bok choy and it will be equally delicious.

Choy Sum with Sesame Soy Chili Dressing & Fried Shallots

Serves 2 as a side dish

Ingredients

1 large shallot

1 bunch (about 14 oz.) choy sum

2 tablespoons soy sauce

few pinches of sugar

2 teaspoons sesame oil

1 medium garlic clove, crushed

1 teaspoon Korean chili flakes (optional)

1/4 teaspoon red chili pepper flakes

2 teaspoons ground, roasted sesame seeds

roasted sesame seeds for sprinkling over the choy sum

Preparation

Slice shallot into very thin pieces.  Heat 2 teaspoons canola oil in a small skillet over medium heat and fry shallots until nicely browned and crispy, about 7- 10 minutes.

Snap off  any large outer choy sum leaves along with their stems and rinse them with the smaller bunches of choy sum making sure to remove any dirt between the stems.

Fill a large sauté pan with water (about 1 1/2 inches) and heat until boiling. Add choy sum and cook briefly just until the choy sum is al dente, about 3 minutes (turn choy sum once).  Remove to paper towel lined plate and pat dry.

Combine soy sauce, sugar, sesame oil,  garlic, Korean chili flakes if using, red chili pepper flakes and ground sesame seeds in a small bowl.

Place choy sum on a large platter and scatter crispy shallots over the greens.  Drizzle the dressing over the choy sum, sprinkle with sesame seeds and serve.