Stir fried choy sum recipe

5 from 1 vote

Learn how to make stir fried choy sum, a quick 5-ingredient veggie side that is full of garlicky flavor and vibrant color.

Prep Time10

Cook Time3

Total Time13

Course: Side Dish

Cuisine: Chinese, Taiwanese

Keyword: Sauteed yu choy, Stir fried choy sum, yu choy stir fry

Servings: servings

Trim and Clean the Yu Choy: To prepare the yu choy, trim a small amount off the bottom ends to remove any dry tips—about ¼ inch. Plunge them into a bowl of cold water a few times, gently separating the layers to rinse away hidden dirt. Set aside to drain and pat dry.
Slice the yu choy: Cut to separate the stems from the leafy parts. Slice the stems at a 45-degree angle so they cook faster. Leave the leafy parts whole.
Preheat the Pan and Sauté Garlic: Preheat a large sauté pan over medium heat with 1 tablespoon of oil until it feels hot but not smoking. Add the garlic and stir quickly with a wooden spoon for 5 to 10 seconds. Be careful not to let it burn.
Cook the Stems First: Add the yu choy stems and season with ⅛ teaspoon salt. Sauté for 1 minute.
Add the Leaves and More Oil: Add the leafy parts, the remaining ½ tablespoon of oil, and another ⅛ teaspoon salt. Turn the heat up to medium-high and sauté for 1 minute more.
Deglaze and Finish Cooking: Deglaze with the wine and cook for another 30 seconds, or until the leaves turn from pale to dark green and the stems are still crisp. There should be very little moisture left in the pan. Turn off the heat.
Taste and Serve: Taste and adjust with more salt if needed. Transfer to a serving plate and serve hot or warm.

You should hear a gentle sizzle during the stir fry—that means your pan is hot enough.
Keep an eye on the timing and heat. There should be very little moisture left in the pan when it’s done cooking. That’s how you get crisp, vibrant greens without turning them soggy.