Recipes Stir-Fried Chinese Greens 5.0 (6,257) Add your rating & review 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 By Jeffrey Alford and Naomi Duguid Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Evan Sklar Yield: 4 side-dish servings Ingredients 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 Directions 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. Notes If you cannot find choy sum, substitute chopped broccoli rabe, mustard greens or spinach. Rate it Print