Stir-Fried Yu Choy Sum With Oyster Sauce And Garlic Recipe

Yu Choy Sum is a leafy vegetables from genus Brassica or cabbage family. This green is native to China. Yu Choy Sum also known as cai sim (chai sim) or just choy sum. The name of Choy Sum simply mean "vegetable heart" due to flowering stem. Smaller than bok choy (pak choi) but more tender, delicate, sweet and crisp with beautiful tiny yellow flowers. All part of it is edible. This flowering cabbage is an important ingredient in Chinese cuisine. It's cheap and abundant.

Mostly Chinese do not used to eat raw vegetables, thus Choy Sum is commonly served in stir-fried dishes and soups. Here is the easiest way to prepare Choy Sum: stir-fry it with some garlic and oyster sauce. This dish is very popular in China and Southeast Asian countries with great number of Chinese immigrants such Malaysia, Singapore, Vietnam and Thai. Either its on a home cooking menu or restaurant one.

Choy Sum is widely available in Asian grocery but if you are not able to get it then turnip green or mustard green is a good substitute. This stir-fried is very easy, quick and affordable also healthy. If you are replace oyster sauce with "vegetarian oyster sauce", you get a perfect vegetarian dish. Enjoy !.

Serves 2-4

Ingredients:

12 stalks choy sum (or about 12 oz)

1 tbsp oyster sace

1/2 tbsp soy sauce

1/2 tbsp chopped garlic

1/8 tsp white ground pepper

2 tbsp vegetable oil

Trim the bottom of the choy sum stalks (about 1/4-inch). Wash and rinse them in cold running water then dries the vegetable in a salad spinner or use some paper towels. If the stalks are too thick then cut them in half lengthwise or smaller diameter than 1/2-inch. If they are too long, you cut the stalks into shorter pieces.

In a small glass bowl, combine the fish sauce and oyster sauce. Stir to combine.

Put a heavy wok or skillet on the stove and preheat over high heat. Then add vegetable oil . When hot, add the garlic and stir-fry until it is fragrant and soft. Throw choy sum in and cook about 30 minutes until they are lightly coated with oil.

Sprinkle on salt and pepper. Continue to cook for about 1 minute or until the leaves are turning bright green and lighly wilted. Then pour in oyster sauce mixture to the wok. Sitr-fry for about 1 minute or until the green is tender but crispy. Transfer to serving plate.