Back to 3 servings 1 lb choy sum, about 6.5 to 7 inches long, washed and trimmed 3 cloves garlic, peeled and thinly sliced or minced 1.5 tbsp neutral oil, such as vegetable, peanut or avocado, divided 0.25 tsp coarse sea salt, plus more to taste 1 tsp light soy sauce, optional 1 tbsp Chinese cooking wine, or dry sherry, or gluten-free sake
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1 Step 1: Trim about a quarter inch off the bottom ends of the choy sum, rinse well in cold water while gently separating the layers to release any grit, then drain and pat dry. Cut the stems from the leaves, slicing thick stems at a 45-degree angle, and keep the leaves whole.2 Step 2: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the garlic and stir for 5 to 10 seconds, until fragrant but not browned.3 Step 3: Add the stems with 1/8 teaspoon of the salt and stir-fry for about 1 minute.4 Step 4: Add the leaves, the remaining 1/2 tablespoon of oil and the other 1/8 teaspoon of salt. Raise the heat to medium-high and stir-fry for about 1 minute.5 Step 5: Pour in the cooking wine and cook for about 30 seconds more, until the leaves are dark green, the stems are still crisp and the pan is nearly dry. Add the soy sauce now if using.6 Step 6: Taste and add more salt if needed, then serve hot or warm.getsaucepan.com/r/dcc544a5-f505-5332-b6c6-6d945ba719db
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