Choy sum, also known as choi sum / cai xin / Chinese flowering cabbage / gunsho, is a leafy green stir-fry vegetable that's kind of like a cross between bok choy and rapini. In this simple stir-fry dish, the choy sum is briefly blanched before hitting the pan at high heat with an easy garlic sauce. The resulting dish is delicious and nutritious and would be at home as a side to any Asian-inspired meal.
Recipe by Yup, it's Vegan on June 24, 2018
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
5 stars (9 reviews)
Keywords
cai xin, Chinese Flowering Cabbage, choi sum, choy sum, gunsho
Ingredients
1 bunch choy sum ((about 8 oz.))
1 tsp neutral oil ((I used peanut oil))
1 clove garlic (minced)
1 inch ginger (minced)
1/4 tsp red pepper flakes ((or to taste))
1/2 tbsp low-sodium soy sauce
1/2 tbsp rice wine or dry sherry ((see notes))
sesame seeds ((optional, for garnish))
Categories
sides
vegetables
Cuisine
gluten-free
grain-free
nut-free
paleo
refined sugar-free
vegan
vegetarian
Steps
Cut the choy sum into bite sized pieces, separating the thicker stems from the leafier parts, and wash it thoroughly. Bring a pot of water to a boil; when boiling, add the stem pieces of the choy sum. Stir, and boil for 2-3 minutes, or until the stems are getting tender.
Add the leafier pieces, stir, and cook for another 45-60 seconds or until bright green. Drain the choy sum, run over it with cold water and drain again. Dry it out as much as you can, using a salad spinner or patting it dry with a towel.
Heat the oil in a wok or large skillet over high heat. When hot, add the choy sum. It may splatter if there is any remaining water in it (i.e. if you don't have a salad spinner), so be careful. Sprinkle with a pinch of salt. Cook, stirring constantly, for about 2 minutes.
Add the garlic, ginger, and red pepper flakes, and cook for 30 seconds more, adding another splash of oil if needed. Finally, add the soy sauce and rice wine, and cook while stirring until excess liquid is evaporated. Season to taste with more salt, and serve immediately.
Nutitrion
Serving Size: 1 half recipe
Calories: 51 kcal
Carbohydrates: 5 g
Protein: 3 g
Fat: 2 g
Unsaturated Fat: 2 g
Reviews
Anjali on 2023-06-05 (5 stars): Wow, Delicious Thanks for sharing.
Aline on 2022-08-07 (5 stars): Perfection! Thank you 😊
David Fam on 2021-08-02 (5 stars): I have choisum and other Asian greens growing all year round in my garden. Blanching and drying before stirfry ing definetly gives more flavour and texture to the dish. I enjoyed the dish and many thanks.
J on 2020-11-23 (5 stars): I tried choy sum for the first time this week, after it showed up at a local grocery store (Best World, in Mount Pleasant, DC, for your DC fans). It was so delicious that it inspired me to seek out recipes for the future! Thank you for your post. I stir fried mine, without par boiling, and added some chopped egg on top (not relevant for the vegans :).
Shannon @ Yup, it's Vegan on 2020-06-25 (5 stars): You can absolutely keep the flowers on and cook them along with the rest of it!
T.K. on 2018-11-28 (5 stars): Delicious
Roniz on 2018-06-27 (5 stars): Yummy. I really want to eat it :)
