World Cuisine

  • 500 g (1 lb) choi sum
  • 2 tablespoons groundnut oil
  • 3 garlic cloves, sliced
  • 1 tablespoon salt
  • 2 tablespoons Chinese rice wine or dry sherry
  • 150 ml (¼ pint) water
  • 1 teaspoon sesame oil

Trim 5 cm (2 inches) from the ends of the choi sum, then cut it into 5 cm (2 inch) lengths. Wash thoroughly.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and salt and stir-fry for 15 seconds, then tip in the choi sum and stir-fry for 1 minute.

Add the rice wine and water and stir-fry for 2–3 minutes, until the choi sum is tender and most of the liquid has evaporated. Stir in the sesame oil and serve immediately.

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