Stir-fried chopped choy sum (Bo bo cai xin) from Every Grain of Rice: Simple Chinese Home Cooking (page 178) by Fuchsia Dunlop

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Notes about this recipe

  • Stephenn31 on March 23, 2026

    Decent flavour. I would add more chili next time. But a different way to do Chinese greens.

  • sometimes on November 09, 2020

    Quite tasty. I used caiziyou for the cooking oil and add the optional (home made) chili oil. Both come through clearly here and added a lot to the dish; I 'd be concerned about it being a bit bland with a neutral cooking oil and sans the chili oil.

  • excurvatus on March 18, 2020

    I would make this again. the method is not intuitive to me, but made for a nice mild, relish for rice to off set the flavours of other more strongly flavoured dishes.

  • Joyceeong on March 11, 2017

    I'm intrigued with the method of stir-frying this veggie. The choy sum is first blanched, chopped, then stir-fry briefly in a dry wok to release its moisture. And it is then ready to be stir-fried with ginger and garlic. Simple and tasty, great as part of a meal with rice and some other main dish.

  • Zosia on February 08, 2014

    Nicely flavoured single vegetable stir fry recipe that uses an interesting dry-frying method to ensure proper cooking of the blanched vegetable. Would work with bok choy etc.

  • Delys77 on November 12, 2013

    Pretty good little recipe. Makes it much easier to get the right texture on the greens. Good balance of ginger and garlic plus chilli

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