Simple Choy Sum & Garlic Stir-Fry
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Simple Choy Sum and Garlic Stir-Fry
Looking for a quick and delicious vegetable side dish to complement your meal? Lets try choy sum!
This versatile vegetable, which I always get at the Asian supermarket whenever I see it, is not only tasty but inexpensive year-round.
One of my favorite ways to prepare choy sum is in a stir-fry using simple pantry ingredients. This dish doesn’t yield any sauce. Instead, all the flavors are sautéed with the choy sum.
It’s a side dish that’s a hit with us adults and is also mild enough for children to enjoy. In essence, it’s a win-win for all.
Fresh choy sum (Chinese flowering cabbage)
Why You'll Love This Recipe
Fast Prep: This recipe comes together in less than 15 minutes, making it perfect for busy weeknights.
Healthy and Nutritious: Choy sum is packed with vitamins and minerals. It’s rich in vitamins A, C, K, calcium, and iron. It also contains antioxidants and is low in calories.
Flavorful and Customizable: This basic stir-fry technique can be easily adapted to your liking. Add a pinch of red pepper flakes for a kick, or throw in some protein like tofu or shrimp for a more filling meal.
What You Will Need
Choy Sum: Choy sum, also known as Yu Choy or Chinese flowering cabbage, is a popular Asian leafy green vegetable. It’s physically similar to Gai Lan, another popular Asian green leafy vegetable, but there are key differences. Choy sum has a slimmer stem and has a milder taste when cooked. Gai Lan has a thicker stem and a stronger, slightly bitter flavor. If you’re not a fan of strong veggie flavors, you might love choy sum.
Garlic: Freshly minced garlic is key to add the aromatic base. Lightly fry with a small amount of vegetable oil to bring out its aroma before tossing it with the choy sum.
Salt: The main seasoning here is salt. Sea salt to be exact. It’s not as salty and in my opinion, much tastier than regular table salt.
Chicken/Mushroom Bouillon Powder: The other seasoning is bouillon powder (Hat Nem in Vietnamese). It’s a must-have in Vietnamese home cooking that gives the dish an amazing umami flavor that you didn’t know was missing. I normally use chicken bouillon powder but mushroom bouillon powder for a vegetarian option.
If you like to eat simple, go ahead and skip this and add a bit more salt.
Sesame oil, Ground White Pepper, and Fried Garlic (Optional): Sesame oil imparts a nutty aroma and beautiful shiny finish, while a sprinkle of ground white pepper adds a subtle kick. If I have fried garlic on hand, I like to sprinkle it on top of the finished dish for an extra crunch.
How to Make It
Step 1: Prep the Choy Sum and Blanch
Trim off the root ends of the choy sum and wash thoroughly. You can leave them whole or cut the into shorter segments for easier cooking and eating.
Bring a pot of water to a boil. Add the choy sum. Lower stems in first then leaves. Blanch for about 1-½ minutes.
Blanching choy sum
Drain the choy sum into a colander in a sink and rinse lightly with cold water to stop the cooking process. Once cool enough to handle, give the leaves a gently squeeze to remove excess liquid. Set aside.
Step 2: Stir Fry
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown, about 30 seconds.
Add the blanched choy sum and seasonings. Toss everything together to combine and continue cooking for one minute.
Step 3: Garnish and Serve
Plate and garnish with fried garlic (optional). Serve with rice and your favorite protein for a more complete meal.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
Tips for Success
Picking the Perfect Choy Sum: Look for choy sum with fresh, crisp stalks and bright green leaves. Also look at the bottom of the root end. If it’s dry and cracking, it’s best to avoid as it’s not as fresh.
When the stalk grows older, it bears small yellow blossom, which is very common to see in the supermarket. You can rely on the presence of the small yellow blossoms to spot choy sum. However, it’s best to get them without the blossoms as they are younger and therefore more tender.
Blanching: Blanching the choy sum before stir-frying ensures it cooks evenly without much tossing. It also makes the texture of the choy sum silky smooth.
If you want to shorten the recipe, you can skip the blanching, which will require a longer cook time in the skillet/wok.
More Recipes to Try
Vietnamese Ginger Chicken (Ga Kho Gung)
Vietnamese Curry Chicken (Ca Ri Ga)
Easy Chinese Soy Sauce Braised Pork Ribs
Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)
Simple Choy Sum and Garlic Stir-Fry
Ingredients
Instructions
- Trim off the root ends of the choy sum and wash thoroughly. You can leave them whole or cut the into shorter segments for easier cooking and eating. Bring a pot of water to a boil. Add the choy sum. Lower stems in first then leaves. Blanch for about 1-½ minutes.
- Drain the choy sum into a colander in a sink and rinse lightly with cold water to stop the cooking process. Once cool enough to handle, give the leaves a gently squeeze to remove excess liquid. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown, about 30 seconds.
- Add the blanched choy sum and seasonings (salt, bouillon powder, sesame oil and ground white pepper). Toss everything together to combine while cooking for one minute.
- Plate and garnish with fried garlic (optional). Serve with rice and your favorite protein for a more complete meal.
