Chinese greens with garlic is one of those easy dishes that earns its place in the regular rotation by doing very little and doing it well. Choy sum—tender stems, leafy tops, and delicate yellow buds—needs almost nothing to shine. Steamed greens, fragrant garlic, and light seasoning are all it takes to turn this humble green into something quietly craveable.
Some of the best recipes I know are five ingredients or less. This one is three: greens, oil, garlic and soy sauce.
Easy, Healthy Chinese Greens
Here I’m using Choy Sum, a deep green, leafy Asian vegetable with long, slender stems, oval leaves and tiny broccoli-like yellow flowers. ‘Choy’ is the word for cabbage in Chinese, it’s often referred to as ‘Chinese Flowering Cabbage’ but botanically, it’s related to the mustard family. It’s as close as I could come to ‘chang nian cai’, or mustard greens, a traditional offering for luck and prosperity at Chinese New Year.
Everything you see on Choy Sum is tender and edible, stem to tip. A good source of vitamin A, folate, iron and fibre and extraordinarily easy to prepare. Choy sum is softer than broccoli stems, sweeter than cabbage, and far more forgiving. It cooks quickly and evenly, making it ideal for weeknight cooking or as a fresh counterpoint to richer mains. The key is speed and attention.
Overcook it and you lose the snap and crunch.
Choosing and Prepping Chinese Greens
If you’re unfamiliar with Chinese greens choosing the right bunch and prepping it properly makes all the difference between crisp-tender and limp. Most are built for fast cooking but proper handling can make all the difference.
Choosing Chinese Greens
Look for bunches that feel lively and hydrated, not floppy or dull. Leaves should be bright green, stems firm, and buds (if present) tightly closed, or just beginning to blossom. Yellowing leaves or split stems are signs the greens are past their best. This recipe works for any of the greens listed, with the exact same technique and treatment.
• Choy sum (yu choy): Tender stems, mild sweetness, and edible yellow buds. Best for quick stir-frying or blanching.
• Gai lan (Chinese broccoli): Thicker stems and more pronounced bitterness. Peel the stems if large.
• Bok choy: Crisp, juicy, and mild. Separate stems from leaves for even cooking.
• Baby bok choy: More tender and forgiving, ideal for quick sautés or steaming.
Choose greens with smaller stems when possible—they cook more evenly and stay sweeter.
Washing Properly. Chinese greens often hold grit near the base. Ensuring you’re washing them thoroughly is essential.
1. Trim the root end.
2. Separate stems and leaves if needed.
3. Submerge in a large bowl of cold water and swish gently.
4. Lift greens out (do not pour them out) so grit stays behind.
5. Repeat if the water is sandy.
How to Cook Choy Sum Without Overcooking
I used my bamboo steamer for the greens. Huge fan of bamboo steamers because I can cook many layers at once, at varying speeds. Plus I can shuffle the steamers, by hand, even at a full, rolling steam because bamboo is not conducive. Extremely efficient and effective.
Equally effective: boiling water and a colander, then straight into that cold water bath.
Steam, or blanch very quickly, just until the stems are BRIGHT green. Then straight into the ice bath until cold. I recommend drying them well, with a clean kitchen towel or blotting with paper towel. The dryer they are, the less water on your plate to dilute the dish.
Then we immediately plate, crisp our garlic well and pour it, sizzling over the plated greens then finish with soy sauce.
A Clean, Fragrant Vegetable Side Dish
This dish shows up on Asian tables because it works. It is clean, light, and grounding. Serve it alongside stir-fries, roasted or barbecued meats, dumplings or a simple bowl of rice. It also happens to be one of the fastest ways to put something green and genuinely delicious on the plate. My pick for a green, leafy addition to your Lunar New Year’s celebration.
Green for prosperity, longevity and energy. We serve them uncut for a long, happy life!
Print
- Total Time: 35 minutes
- Yield: serves 4
- Diet: Vegan
Description
Easy Chinese greens with garlic using tender choy sum. A fast, simple, flavourful side dish steamed for perfect texture and freshness served with crispy garlic. A true revelation. You’ll wonder why you ever cooked anything complicated.
Ingredients
- 1 pound choy sum, ends trimmed and washed well
- 2 tablespoon neutral oil (such as peanut or sunflower oil)
- 6 garlic cloves, finely minced
- 2 tablespoon soy sauce
Instructions
- Separate thicker choy sum stems from the leafy tops if very large. Keep buds intact.
- Steam or blanch your greens until bright green and tender. Immediately shock in a cold water bath and dry well with a clean kitchen towel or blot with paper towel. Plate and reserve.
- Heat a small skillet or pan, over medium-high heat. Add the oil. Add garlic and cook for about two minutes, until it’s sizzling, brown and crispy.
- Immediately drizzle the sizzling hot, crispy garlic over your greens then drizzle with soy sauce. Finish with a light dash of dry chili flakes (optional) and serve immediately.
