Sort ingredients
squirrelydan76
QR Code
Listen
PdfBlanch the greens: Bring a large pot of salted water to a rolling boil. Blanch 500 grams Choy sum or gai lan, trimmed and cut into 5cm lengths for 45-60 seconds until just wilted and bright green, then drain well. This keeps the stems crisp and stops the wok stage from overcooking them.
Fry the garlic: Heat 2 tablespoons Neutral oil in a wok over high heat until shimmering. Add 5 Garlic cloves, sliced thin and stir-fry for 15-20 seconds until fragrant but not browned — burnt garlic turns bitter fast.
Toss and season: Add the drained greens to the wok and toss for 30 seconds. Splash in 1 tablespoons Shaoxing wine around the edge of the wok, then add 1 tablespoons Light soy sauce and 0.5 teaspoons Salt, tossing constantly to coat evenly.
Finish and serve: Drizzle with 0.5 teaspoons Sesame oil, to finish, toss once more, and serve immediately while still bright green and crisp-tender.