Stir Fried Chinese Greens

Food & Wine 1998. You can substitute broccoli rabe for the choy sum.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
2. 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.
3. Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again.
4. Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes.
5. 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.