Blanched choy sum with sizzling oil (You lin cai xin) from Every Grain of Rice: Simple Chinese Home Cooking (page 168) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any leafy vegetables for choy sum.

  • luke_i8msqc on May 05, 2026

    The toppings really elevate this. Very simple.

  • SylvanMoon on February 06, 2026

    This was very tasty and I served it with rice and it made a lovely contrast to the fish fragrant aubergine that was also in the meal. I used pak choi which I split in half lengthwise. I also added some gluten puffs, which I softened by adding to the blanching water with the greens. At first I thought it was too oily, but that was because I forgot to add the soy water. Once I'd done that, it was perfect. I'll definitely make this again.

  • rionafaith on August 24, 2017

    Simple but delicious. Perfect easy side to accompany any Chinese dish.

  • Bloominanglophile on August 29, 2014

    Of the three dishes that I made from this cookbook for dinner (including Gong Bao Chicken and the Stir-Fried Oyster and Shittake Mushrooms), my husband and daughter thought this dish was the best. Can't beat those Asian greens! Leftovers can also be utilized in several other recipes from this book, so you might consider making a bit more than originally planned.

  • westminstr on April 01, 2013

    Easy and delicious preparation.

  • Delys77 on March 05, 2013

    Pg. 168 Perfect cantonese style greens. We used Yu Choi instead of choi sum and it was perfect. The ginger and green onions are just cooked by the hot oil treatment and they perfume the whole dish, very easy and very tasty.

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