Choy Sum W Garlic Recipe
Make Choy Sum W Garlic Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Aromatics & Seasoning
Finishing & Garnish
Method
Prep
- 1
Wash choy sum thoroughly under cold running water, loosen between stems to remove grit. Trim ends of stems if woody. If stems are thick, slice stems diagonally into 1/2–inch pieces and keep leaves whole (they cook faster). Drain well.
- 2
Peel and thinly slice or mince garlic (6 cloves). If using ginger, julienne 1 tsp.
- 3
Mix light soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper in a small bowl. Stir in 3 tablespoons water or stock and set aside. If using cornstarch slurry, mix 1 teaspoon cornstarch with 2 teaspoons water and keep ready.
Cook
- 4
Heat oil and bloom garlic
Heat a large wok or skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, add the garlic (and ginger if using). Stir constantly for 10–20 seconds until fragrant and just starting to color—do not burn. If the garlic browns too quickly, reduce heat slightly.
- 5
Add stems
Add the choy sum stems to the wok first (if you separated them). Stir-fry for 30–45 seconds, tossing continuously so they get coated with oil and aromatics but do not scorch.
- 6
Add leaves and sauce
Add the choy sum leaves to the wok. Pour the prepared sauce (soy + oyster mixture) and 3 tablespoons water/stock into the pan. Toss everything together and stir-fry 1–2 minutes until leaves are wilted and stems are just tender-crisp. If you prefer more sauce, add another tablespoon of stock.
- 7
Finish and thicken (optional)
If you want a glossy, slightly thickened sauce, push the vegetables to the side to create a small well, pour in the cornstarch slurry, stir briefly to activate, then toss all together once the sauce thickens (about 10–20 seconds). Taste and adjust seasoning with a pinch more salt or a dash of soy sauce if needed.
- 8
Final touch
Turn off heat. Drizzle 1/2 teaspoon sesame oil over the choy sum and give a final toss to distribute flavor. Transfer to a serving plate.
Serve
- 9
Sprinkle toasted sesame seeds if using and serve immediately as a side dish with steamed rice or as part of a larger meal. Leftovers keep 1–2 days refrigerated and are best reheated quickly in a hot pan to preserve texture.
