Istruzioni

• 1 - Poach Garlic:
  In a small saucepan, add garlic cloves, cover with cold water. Bring to a gentle simmer and poach for 7-8 minutes until soft. Drain and set aside.
• 2 - Prep Choi Sum:
  Wash choi sum thoroughly, trim stalks if large. Leave small whole, halve thick stems.
• 3 - Stir-Fry Base Aromatics:
  Heat 1 tbsp olive oil in wok over medium flame. Add drained poached garlic cloves, sauté gently for 30 seconds until fragrant but not browned.
• 4 - Sauté Choi Sum:
  Increase heat. Toss in choi sum, stir-fry briskly to coat leaves in oil and garlic for about 1 minute.
• 5 - Add Flavor Balance:
  Drizzle in Shaoxing wine, soy sauce, and sprinkle in salt and a pinch of white pepper. Stir; add 2 tbsp water if needed to prevent sticking. Cook just till leaves wilt and stalks turn luminous green.
• 6 - Garnish and Serve:
  Remove from heat. Finish with 1 tbsp olive oil and sesame oil. Pile onto plate, scatter with spring onions and a pinch of chili flakes for heat if desired.