1 1/2 Tbsp oyster sauce
1/2 tsp white sugar
1 tsp soy sauce
2 Tbsp oil
2 cloves garlic, chopped
500g choy sum (or kai lan)
1 tsp potato starch or cornstarch mixed with 1 Tbsp water
1/4 tsp sesame oil
deep-fried shallots, to garnish
In a small bowl mix together oyster sauce, sugar, soy sauce and water and set aside. Rinse choy sum under cold water and cut in half so you will have stems and leaves remaining.
Heat a wok over medium-high heat and add the oil and garlic, cook for 1 minute. Add choy sum stems and stir-fry for 1–2 minutes. Then add choy sum leaves and stir-fry for 1 minute. Add the mixed sauce to the wok and cover with the lid, cook for a couple of minutes (or until al dente).
Remove vegetables from wok and lay on a serving plate, leaving the liquid in the wok. Add potato starch and water mixture, and sesame oil. Mix and cook until the sauce has thickened.
To serve, drizzle all the sauce on top of the vegetables and garnish with deep-fried shallots.