Garlicky Red Choy Sum Stir-Fry
A vibrant, lightning-fast side dish showcasing crimson-stemmed choy sum blistered in a hot wok with fragrant garlic. The stalks stay snappy while the leaves wilt into silky ribbons—perfect alongside rice or grilled proteins.
Story
This humble vegetable dish celebrates the philosophy that less is more. When choy sum hits a searing wok, a magical transformation occurs—the harsh heat tames any bitterness while caramelizing the natural sugars hidden in those scarlet stems. It’s the kind of 15-minute miracle that rescues weeknight dinners without demanding a trip to specialty markets.
Ingredients
red choy sum
1 large bunch (about 10 oz / 300g)
neutral oil (vegetable or canola)
2 tablespoons
garlic cloves, thinly sliced
4
fine sea salt
to taste
granulated sugar (optional)
1 pinch
Instructions
1
Prep the greens
Wash the choy sum thoroughly in cold water, shaking off excess moisture. Trim away the woody bottom half-inch of each stalk, then slice the stems into 2-inch batons. Leave the leafy tops whole but make sure everything is completely dry—excess water kills the wok hei.
2
Heat the wok
Set a wok or large carbon-steel skillet over high heat until it smokes lightly. Pour in the oil, swirling to coat the surface.
3
Bloom the aromatics
Add the garlic slices and stir-fry for 20-30 seconds until they turn golden and fragrant. Don’t let them brown too fast or they’ll turn bitter.
4
Stir-fry the vegetables
Toss in the choy sum stems first, stir-frying vigorously for 1 minute. Then add the leafy portions and continue tossing until the leaves just wilt and the stems are crisp-tender, about 90 seconds total.
5
Season and serve
Sprinkle with salt and the sugar if using. Give everything a final toss, then transfer immediately to a serving plate.
