On Wednesday, October 7, 2015 at 3:52:20 PM UTC-10, sf wrote:
> On Tue, 6 Oct 2015 15:05:49 -1000, dsi1 > wrote:
>
> > On 10/5/2015 11:43 PM, sf wrote:
> > > On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 <d>
> > > wrote:
> > >
> > >>
> > >> I bought some choy sum at the L&L down the street. It was tasty so I asked the guy how he prepared the dish. I assumed that he steamed it but he boiled it in some salted water. That's it. Dead simple. It was served with a sauce of shoyu, and a little bit of oyster sauce and vinegar. It's sublime stuff but quite simple.
> > >
> > > I bet it barely hit the water before he took it out.
> > >
> >
> > I was surprised he didn't steam the choy sum. Chinese people love to
> > steam everything. He told me that you lose lots of vitamins in the steam
> > so he boils it. He told me to boil it until it's done. I boiled mine for
> > about 5 minutes. It comes out fine.
>
> Boy is he misinformed. Vitamin loss was a big argument in favor of
> steaming them back in the '70s. "Higher temperatures, longer cooking
> time and larger quantities of water cause more nutrients to be lost.
> Water-soluble vitamins leach into cooking water, so vegetables lose
> greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and
> B-12, niacin and folate."
>
> --
>
> sf

Misinformed perhaps but he was dead on with the choy sum. He sold a container of the stuff with sauce for $3.50. It's good!