Stir-Fried Chinese Greens
- SERVINGS: 4 SIDE-DISH SERVINGS
Choy sum—sometimes called Chinese broccoli or flowering cabbage—is a small green-stemmed Chinese vegetable similar to broccoli rabe, with a few yellow flowers. Our children, who are not the world's most daring eaters, love it stir-fried until it's bright green and still a little crunch. You can find it at Asian produce markets and in some large supermarkets, or you can substitute another Asian green, such as bok choy.
- 1/2 cup chicken or vegetable broth
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon peanut oil or vegetable oil
- 3 scallions, cut into 1-inch lengths
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 pound choy sum, sliced crosswise at 3-inch intervals, thickest stalks halved lengthwise
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
- Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds. Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again. Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes. Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot.