Cold Mixed Choy Sum
This is a very Sichuan-style cold dish, crunchy and aromatic.
Materials
| choy sum | 300g |
| salt | 10g |
| sugar | 6g |
| soy sauce | 1 tablespoon |
| vinegar | 1/2 tablespoon |
| garlic | 3 cloves |
| Sichuan peppercorns | 5 pieces |
| chili peppers | 4 pieces |
| chili powder | 2 tablespoons |
| vegetable oil | 50g |
| chicken essence | 1 tablespoon |
| scallion | 1 |
| cilantro | 1 |
| pepper oil | 1/2 tablespoon |
How To Make
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Wash the choy sum and slice it thinly. Sprinkle with salt, mix well, and marinate for 15 minutes.
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Wash and remove the stems from the chili peppers, then slice them into rings. Mince the garlic. Place the chili rings, minced garlic, chili powder, and Sichuan peppercorns into a bowl.
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In a small pot, heat the vegetable oil until it lightly smokes at about 180°C (356°F). Pour the hot oil over the prepared spice bowl to infuse the spices.
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Add soy sauce, vinegar, sugar, and chicken essence to the bowl. Mix well and set aside.
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Rinse the marinated choy sum under cold water to remove excess salt, then drain. Mix with the prepared dressing and sprinkle with chopped scallions and cilantro before serving.
