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Stir-Fried Chinese Greens

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.

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  • Servings: 4 SIDE-DISH SERVINGS

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  • 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


  1. In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
  2. 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.

Contributed By Photo © Evan Sklar Published May 1998

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