Step 1

Rinse the choy sum with running tap water thoroughly to remove any dirt. Discard any leaves that are withered or yellow.

Step 2

Heat a big pot of water over medium-high heat until boiling. Add the choy sum. If your pot is not big enough, you can blanch it in two batches. Cook until the choy sum turns just tender, 2 minutes or so, or you can cook it until it reaches your desired texture. Drain the boiling water and rinse the choy sum under running tap water again to stop the cooking. Drain it thoroughly and pat it dry with paper towels. Transfer it to a big serving plate and spread it in one layer.

Step 3

Mix the sauce ingredients together in a small bowl.

Step 4

Heat the oil in a small saucepan over medium heat until hot. Add the garlic. Stir a few times to release the fragrance, 30 seconds or so.

Step 5

Pour in the sauce. Cook and stir until the alcohol evaporates and the sauce slightly thickens, 1 minute or so. Immediately pour the sauce over the plated choy sum.

Step 6

Serve as a side dish.