Garlic Stir Fried Choy Sum with Ginger
Tender stems and leaves with garlic and ginger, a quick Chinese side for any meal.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time12 min
- LevelEasy
- Costabout £0.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the choy sum well. Cut the stems into 5 cm lengths and keep the leaves whole.
- 2
Heat the oil in a wok over a high heat. Add the garlic and ginger and fry for 15 seconds until fragrant.
0 min 15 s - 3
Add the stems and stir fry for 2 minutes.
2 min - 4
Add the leaves and a splash of water, then stir fry for 1 minute until they wilt.
1 min - 5
Pour in 40 ml of your ready made all purpose stir fry sauce (see the base recipe) and toss for 30 seconds.
0 min 30 s - 6
Sprinkle over the sesame seeds and serve immediately.
Tips
- Choy sum stems take longer than the leaves, so add them first.
- Substitute pak choi, tenderstem broccoli or Chinese leaf if needed.
- Do not let the garlic brown as it turns bitter.
Storing and freezing
Best eaten straight away. Keep leftovers in the fridge for up to 1 day and reheat in a hot pan until steaming hot.
Questions
What is choy sum?
Choy sum is a leafy Chinese green with yellow flowers, similar to pak choi but slightly more peppery. Look for it in larger supermarkets and Asian shops.
What can I use if I cannot find choy sum?
Pak choi, tenderstem broccoli or spring greens all work. Adjust cooking time slightly for thicker stems.
Is it vegan?
Yes, with the vegan all purpose stir fry sauce, and there is no dairy or egg.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
