Garlic Stir-Fried Choy Sum (Suànróng Chǎo Càixīn)

Name: Garlic Stir-Fried Choy Sum (Suànróng Chǎo Càixīn)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: China
Ingredients: 1 1/2 lb (680 g) fresh choy sum (or yu choy); 6 large garlic cloves, minced; 2 tbsp (30 ml) vegetable oil or peanut oil; 1/4 tsp salt; 2 tbsp (30 ml) water; 1/4 tsp sugar

蒜蓉炒菜心 Suànróng Chǎo CàixīnSay it: swan-rong chow chai-seen

By the Passport Plate editors. Published November 14, 2026.

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Garlic Stir-Fried Choy Sum is a classic Cantonese vegetable dish from Guangdong province. Tender, bright-green choy sum stalks and leaves are quickly wok-fried with plenty of fragrant garlic to create a simple yet flavorful side. The garlic infuses the greens with savory aroma while a touch of salt highlights their natural sweetness and slight bitterness. It is a staple at Cantonese family meals and dim sum restaurants, prized for its fresh taste, vibrant color, and quick preparation that preserves the crisp-tender texture.

Garlic Stir-Fried Choy Sum (Suànróng Chǎo Càixīn)

蒜蓉炒菜心, Suànróng Chǎo Càixīn

Pronounced swan-rong chow chai-seen

Serves: 4
Prep: 10 min
Cook: 5 min
Total: 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 1/2 lb (680 g)680 g (1 1/2 lb) fresh choy sum (or yu choy)
6 large garlic cloves, minced
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil or peanut oil
1/4 tsp salt
2 tbsp (30 ml)30 ml (2 tbsp) water
1/4 tsp sugar

Method

Trim the ends of the choy sum stalks and rinse thoroughly under cold water. Drain well and cut any very long stalks in half so all pieces are roughly 4-5 inches (10-13 cm) long.
Heat a wok or large skillet over high heat until smoking hot. Add the oil and swirl to coat.
Add the minced garlic and stir-fry for 10-15 seconds until fragrant and just beginning to turn golden; do not let it burn.
Immediately add the choy sum and salt. Stir-fry vigorously for 1 minute until the leaves start to wilt and the stalks turn bright green.
Add the water, cover the wok, and let steam for 30-45 seconds until the stalks are crisp-tender.
Uncover, add the sugar, then stir-fry another 20-30 seconds to coat evenly.
Taste and adjust seasoning if needed. Transfer immediately to a serving plate so the greens stay vibrant.

Regional variants

In some Guangdong homes a pinch of white pepper or a few drops of sesame oil are added at the end. Modern versions sometimes finish with a light cornstarch slurry to create a glossy sauce.

Cook's notes

Choose choy sum with firm, unblemished stalks and bright green leaves for the best texture.
Work quickly once the garlic hits the hot wok; the entire stir-fry takes less than 5 minutes.
A hot wok and high heat are essential to achieve the characteristic Cantonese wok hei (breath of the wok) flavor.

Serve with

Steamed rice and any Cantonese-style protein such as steamed fish, roast duck, or char siu.

Make ahead and storage

Best eaten fresh. Leftovers can be refrigerated up to 1 day and gently reheated in a hot wok with a splash of water.

Garlic Stir-Fried Choy Sum (Suànróng Chǎo Càixīn)