A-choy Recipe

Wash the Chinese broccoli or baby bok choy thoroughly under cold running water to remove grit. Trim the stem ends and slice any very thick stems diagonally into 1/4–1/2-inch pieces so stems and leaves cook evenly. If using gai lan, separate leaves from thick stems; if using baby bok choy, halve or quarter lengthwise depending on size.

Mix the sauce: in a small bowl combine the light soy sauce, oyster sauce, sesame oil, sugar, rice wine, and stock (or water). Stir until sugar dissolves. In a separate small cup, whisk the cornstarch into 1 tablespoon water to make a slurry and set aside.

Peel and thinly slice the garlic and julienne the ginger. Cut scallions into 1-inch pieces and keep whites and greens separate if you prefer more precise timing.

Blanch (optional for brighter color)

Bring a large pot of salted water to a boil. Add the prepared greens and blanch for 30–45 seconds until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well. (Optional step; you can skip and stir-fry from raw.)

Heat a large wok or wide skillet over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add the garlic and ginger to the hot oil and stir-fry for 10–15 seconds until fragrant but not browned.

Add the thicker stem pieces first (if separated) and stir-fry 30–45 seconds to start softening them.

Add the remainder of the greens and the scallion whites. Toss constantly and stir-fry 1–2 minutes until stems are tender-crisp and leaves have wilted. If you blanched earlier, you are simply reheating and combining — cook just 30–45 seconds.

Give the sauce mixture a quick stir and pour it over the vegetables in the wok. Stir to combine and let the sauce come to a simmer, about 15–30 seconds.

Stir the cornstarch slurry once more and pour it into the wok while tossing the vegetables. Cook 15–30 seconds more until the sauce thickens slightly and glazes the greens.

Taste and adjust seasoning with 1/4 tsp salt and a pinch of black pepper, adding a little more soy if you prefer saltier flavor.

Turn off the heat, add scallion greens, and toss. Drizzle with a few drops extra sesame oil if desired.

Transfer the A-Choy to a serving plate, sprinkle with toasted sesame seeds and red pepper flakes or sliced chili if using. Serve immediately as a side dish with steamed rice or as part of a larger meal.