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Cut open the stem of the You Choy. Cut the stems in two or four depending on thickness.
In a pot of boiling water, add salt and vegetable oil. Let the stem touch the water first. Wait for about 15 seconds. Drop the rest down and let it blanch for another 10 seconds. Take it out. Put it in some ice water to stop the cooking process.
Make a sauce: ¾ tsp of salt, ½ tsp of sugar, ½ tsp of cornstarch, 3 tbsp of water.
Add oil, minced garlic, minced ginger to the wok. Stir them for about 10 seconds.
Add the You Choy. Stir it for 10 seconds.
Pour in the sauce. Quickly toss everything for another 10 seconds. The sauce should be thickened and coat the choy sum properly. You can take it out and serve.