Simple choy sum stir fry

5 from 1 vote

Simple Choy Sum Stir Fry Recipe with tender-crisp green with garlicky oyster sauce. A perfect side dish that you can pair with any of your favourite main dish.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 139kcal

Author: Khin

Ingredients

400 g Choy Sum ( or Bok choy/ Baby Bok Choy/ Pak Choy/ Kai Lan/ Tender Stem Broccoli )
10 cloves Garlic ( Add less or more garlic according to your taste )
2 Chilli pepper red/green
½ tsp Corn Starch + water 1 tbsp
1 tbsp Vegetable oil ( or any neutral flavoured vegetable oil )

Sauce

1 tbsp Light soy sauce
2 tbsp Oyster sauce ( use vegetarian oyster sauce for vegetarian and vegan )
1 tsp Sesame oil

Blanching

1 tsp Salt
1 tsp Oil

Instructions

Roughly chop the garlic cloves. Cut the chilli pepper into thin slices.
Remove the tough end of the choy sum, chop into large bite size pieces and cut the stem into halves lengthwise. Separate the stem and leaves.
To blanch the choy sum, bring the water to boil in a large pot , add a teaspoon of salt and a teaspoon of oil. Add the stem part and boil for 30-40 seconds. Strain it and dip into ice cold water. Drain and gently squeeze the water out. Repeat the process for leaves.
Heat the pan to medium heat, drizzle a tablespoon of oil and add the chopped garlic and stir fry for a few seconds then add the chilli peppers. Stir fry till the garlic turns into a crispy, light golden color. Remove from the pan and set aside.
In the remaining oil, add the blanched choy sum and pour the sauce mix in. Stir fry with high heat for a few seconds. Pour the corn flour and water mixture. Continue to stir fry high heat for 1 min. ( To get the crips and tender texture choy sum, please be aware not to overcook. )
Remove from heat and transfer to a serving plate.
Topped with the fried garlic and chilli pepper.
Delicious choy sum stir fry is ready. Enjoy!
Served with hot steamed rice or stir fry noodle.

Nutrition