Stir Fried Choy Sum Recipe

Wash and cut choy sum

Trim any thick tough ends from the choy sum. Rinse thoroughly under cold running water to remove grit between stems and leaves. Shake off excess water and cut into 2–3 inch (5–7 cm) lengths, keeping stems and leaves roughly separated (stems cook slower).

Mix the sauce

In a small bowl, whisk together light soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, sugar, and stock (or water). In a separate tiny bowl, dissolve the cornstarch in 1 teaspoon of the stock from the sauce (or cold water) to make a slurry; set both aside.

Prep aromatics

Peel and thinly slice the garlic, julienne the ginger, and thinly slice the optional chili. Keep them together near the stove because stir-frying is fast.

Heat a wok or large heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add the neutral oil and swirl to coat.

When the oil is shimmering, add the sliced garlic and ginger and stir continuously for about 10–15 seconds until fragrant and just starting to color. If using chili, add it now and stir 5 more seconds. Be careful not to burn the garlic.

Add the choy sum stems first. Stir-fry vigorously for 30–45 seconds, tossing so they begin to soften but remain bright. Then add the leafy parts and continue to toss for another 20–30 seconds until the leaves wilt and the stems are crisp-tender.

Pour the prepared sauce around the edge of the wok and quickly toss the greens to coat. Give the cornstarch slurry a quick re-stir and add it to the wok. Stir constantly for 10–15 seconds until the sauce thickens slightly and becomes glossy, coating the choy sum evenly.

Taste and adjust seasoning: sprinkle the salt and white/black pepper, toss once or twice. If the greens need more gloss or salt, add a tiny splash (½–1 tsp) of light soy sauce or a few drops of sesame oil to finish.

Remove from heat promptly to avoid overcooking. Transfer to a warm serving plate and sprinkle the toasted sesame seeds on top if using.