Stir-fried choy sum with ginger and garlic (Chao cai xin) from Every Grain of Rice: Simple Chinese Home Cooking (page 177) by Fuchsia Dunlop

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Notes about this recipe

  • jenburkholder on September 09, 2020

    As everyone else says, basic, but very satisfying and goes with everything. I've done this with bok choy, choy sum, and gai lan, and it always works well.

  • Rutabaga on January 21, 2020

    Simple and straightforward, I made this with baby bok choy in place of the chow sum. It's super fast to put together. The ginger and garlic were mellow, so perhaps I should have added more ginger or added a little ginger juice, but as is it was a good accompaniment to more strongly flavored dishes.

  • excurvatus on November 16, 2019

    This is good! Like rionafaith said it's a very basic way to cook greens but very effective. Totally pleasing.

  • rionafaith on September 03, 2018

    p. 177 -- The most basic way to cook simple Chinese stir-fried greens, but delicious and a bright, crisp accompaniment to any dish. I am not sure the tiny amount of sugar adds anything?

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