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Stir-fried choy sum
Cải ngọt xào
Also called: cải ngọt xào tỏi, stir-fried choy sum
VegetarianMainVietnameseVeganWith onion, garlic or similar seasoningsContains sesame, soy
Servings
Ingredients
- 450 gchoy sum (or bok choy), roots trimmed, cut into short pieces
- 25 ggarlic, thinly sliced
- 8 gginger, sliced
- 22 mlcooking oil
- 9 mlsesame oil
- 4 gsalt
- 3 gsugar
- 0.5 gground pepper
- 5 minPrep
- 6 minCook
- 11 minTotal
- EasyDifficulty
Method
These references were used to check ingredients and cooking instructions.Simple Choy Sum & Garlic Stir-FryVicky PhamDad's Choy Sum Stir Fry (蒜蓉菜心)Made With LauAll referencesTrim the roots, wash the greens and cut them into short pieces; slice the garlic and ginger.
Blanch the greens in boiling water for about 1.5 minutes, stems first and then leaves, rinse in cold water and squeeze lightly.
Heat the oil over medium-high heat and fry the garlic and ginger about 30 seconds until fragrant and lightly golden.
Add the greens, season with salt, sugar and pepper, drizzle with the sesame oil, toss about 1 minute and serve at once with rice.
Tips
- A quick blanch and cold rinse keeps the greens bright green and crisp.
- Salt at the end so the greens do not release water and turn soggy.
Substitutions
- Use choy sum; nutrition is calculated with bok choy because there is no separate entry for choy sum. Chicken bouillon and cooking wine are not used.
- For a no-alliums version: omit the garlic and cook the greens with the ginger.
Storage
Best eaten at once; leftovers keep in the fridge until the next day.
Nutrition per serving (estimate)
Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references- 91 kcalEnergy
- 2.1 gProtein
- 5.7 gCarbohydrate
- 7.3 gFat
- 1.3 gFibre
- 462 mgSodium
An estimate for reference only, not medical advice.