Sides
Stir-Fried Choy Sum with Garlic
Ingredients
- - 400 g (14 oz) choy sum (Chinese flowering cabbage), trimmed
- - 3 cloves garlic, sliced
- - 2 tbsp vegetable oil
- - 1 tbsp oyster sauce
- - 1 tsp light soy sauce
- - 1/2 tsp sugar
- - 2 tbsp water or stock
Method
- Heat the oil in a wok over high heat and add the garlic, stir-frying for about 20 seconds until fragrant but not browned.
- Add the choy sum and stir-fry for 1-2 minutes until it begins to wilt.
- Add the oyster sauce, soy sauce, sugar and water, and continue stir-frying for a further 1-2 minutes until just tender but still bright green.
- Serve immediately.
Introduction: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and a touch of oyster sauce, a staple side found on nearly every Cantonese family dinner table.
Cultural Background: This simple Cantonese-style stir-fried greens dish highlights choy sum's natural sweetness with nothing more than garlic, oil and a touch of oyster sauce, a staple side found on nearly every Cantonese family dinner table.
Tips: Cook over the highest heat available and keep the vegetables moving to preserve their colour and crunch. Do not overcook; choy sum should retain a slight bite.
Variations: Swap choy sum for gai lan (Chinese broccoli) or bok choy using the same method. Add a few slices of fresh ginger alongside the garlic for extra warmth.
Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day but will lose their crisp texture.
Reheating: Reheat briefly in a hot wok; avoid extended reheating, which turns the greens limp.
Nutrition: Approx. 90 kcal, 3g protein, 6g fat, 6g carbohydrate per serving.
FAQs
Q: Can this be made vegetarian?
A: Yes, use a vegetarian oyster-flavoured sauce (made from mushroom) in place of traditional oyster sauce.
Q: What other greens work with this method?
A: Gai lan, bok choy and spinach all take well to the same simple garlic stir-fry technique.