• Sauce
• Turn on the stove to medium heat. Add oil to the saute/frying pan
• When heat can be felt from 2 inches away from the oil, add the chopped garlic. Fry until golden brown and its fragrance is released.
• Switch off the heat and remove all the garlic from the pan. Set the garlic aside.
• Strain the garlic oil into a clean, heat-proof container. Set aside.
• With the rest of the garlic pieces and oil residue still in the pan, add light soy sauce, sugar, pepper, oyster sauce and a dash of thick soy sauce.

  Note: If a more salty dish is preferred, add a dash of salt into the pan.
• Add the water into the pan. Turn on the stove to medium heat.
• Gently stir the sauce over the heat with a flat spatula until all the sugar has melted and the sauce is well-combined. Turn off the heat, and set the sauce aside.

Vegetable

• In a boiling pot, add water such that the choy sum can be fully immersed in the water. Bring the water to a rolling boil on medium heat.
• In a separate basin, add ice cubes and fill the basin with water.
• When the water is in a rolling boil, add 1 tbsp of salt to the water.
• Gently add the choy sum in the boiling water. Turn the choy sam over so it shrinks and is fully immersed in the water.
• Cover the pan and let the vegetable simmer for 1 minute.
• Remove the lid, and scoop the choy sum with a strainer. Carefully lower the choy sum into the basin with ice water. Allow the choy sum to rest until cool to touch.
• Drain all the water from the choy sum.

Assembly

• Place the choy sam onto a shallow plate.
• Drizzle the garlic oil onto the choy sum (optional).
• Drizzle the oyster sauce over the choy sum.
• Sprinkle the crispy, fried garlic over the choy sum.