The slightly bitter stems of choy sum are more tender than the leaves, although all parts of the vegetable, even the tiny yellow flowers, are edible. Thick stems should be trimmed and peeled, then blanched. If you can’t find choy sum, other leafy asian greens like whole baby bok choy makes a fine substitute. If you're looking for more quick stir-fries, find our 27 favorites here.
- 1½ lb. choy sum, ends trimmed
- 1 Tbsp. peanut oil
- 2 Tbsp. coarsely chopped garlic
- 2 Tbsp. soy sauce
Sure, ordering in for Chinese takeout is easy—you call into your favorite restaurant, pick out your go-to starters, stir-fries, and noodles, and then camp out in front of the TV with those little foldable cartons. But did you know that some of those Chinese takeout classics can be even quicker to make at home?