Choy Sum with Sizzling Oil

-Bring a large pan full of water to the boil.

-Add the following to the pot:

1 tsp of sea salt

1 TBS oil of your choice

-Cut the ends off of 1 bunch of choy sum.

-Tip in the choy sum and blanch for 1 minute.

-Drain and shake dry in a colander.

-Pile the choy sum neatly on a serving dish and pile the following on it:

2 spring onions, cut into fine slivers

A 1-inch piece of ginger, peeled and cut into fine slivers

A small strip of red chili or red pepper for color, cut into fine slivers (optional)

-Heat 3 TBS oil (of your choice) over a high flame.

-When the oil is hot, ladle it carefully over the spring onions, ginger and chili.

-It should sizzle dramatically. (To make sure the oil is hot enough, try ladling a few drops on first, to check for the sizzle.)

-As soon as you get a vigorous sizzle, pour over the rest of the oil.

-Dilute 2 TBS of soy sauce with 2 TBS hot water.

-Pour over the diluted soy sauce mixture, and serve.

Choy Sum with Garlic Sauce

-Bring a pot of lightly salted water to a boil.

-Meanwhile, trim ends from 1 bunch of choy sum.

-Finely chop 2 cloves of garlic.

-Blanch greens in the water until just tender, about 1 minute.

-Drain greens and set aside on a plate.

-Heat 1 TBS ghee or coconut oil in a wok or a skillet over medium-high heat.

-Add garlic and cook until lightly browned, 1–2 minutes.

-Add 1 TBS soy sauce and 1 TBS water; cook for 1 minute.

-Pour garlic sauce over greens and serve.