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.Plus: More Vegetable Recipes and Tips
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
1 teaspoon cornstarch mixed with 1 tablespoon cold water
How to Make It
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.
If you cannot find choy sum, substitute chopped broccoli rabe, mustard greens or spinach.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.