Prep 10 mins
Cook 10 mins
Food & Wine 1998. You can substitute broccoli rabe for the choy sum.
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese wine or 1 tablespoon dry white wine or 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 3 scallions, cut into 1-inch lengths
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 lb choy sum, sliced crosswise at 3-inch intervals, thickest stalks halved lengthwise
- 1 teaspoon cornstarch, mixed with
- 1 tablespoon cold water
- In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
- Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds.
- Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again.
- Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes.
- Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot.