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!
- 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
- 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.