Gunsho (Choy Sum) with Sesame-Soy-Chile Sauce and Fried Onions


4 green onions/1 small shallot, sliced thinly

1 bunch choy sum

2 tablespoons soy sauce

a 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


Slice green onion/shallot into very thin pieces.  Heat 2 teaspoons canola oil in a small skillet over medium heat and fry onions/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 kitchen 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.

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