NZ Woman's Weekly

Choy sum with oyster sauce

  • Servings

  • Courses

  • Meal Origin


In the 1950s there was an increase in Chinese immigration, and subsequently more restaurants opened, encouraging us to experiment with cuisine. Now, we are spoilt for choice!

Oyster sauce

  • 1 onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 tbsp thyme leaves
  • 150g fresh oyster meat
  • 3 tbsp water
  • 1 tbsp low-salt soy sauce
  • 1-2 tbsp dark soy sauce

Choy sum

  • 12 small or 6 large stems choy sum
  • 1 star anise
  • Small piece cinnamon stick

For the sauce

1 Place onion in a small saucepan with a dash of oil and cook until soft. Add garlic and thyme and cook for a further 1 minute.

2 Add oyster meat and water and cook on a low heat for 5 minutes.

3 Place in a blender with soy sauce and dark soy sauce and blend until smooth.

4 Transfer to a bowl, cover and refrigerate.

For the choy sum

1 Cook choy sum in boiling water infused with star anise and cinnamon until just tender, 1-2 minutes. Alternatively, steam, with the star anise and cinnamon in the water, until just tender.

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