This stir-fry recipe is full of coconut and leafy greens, and it's guaranteed to make your house smell amazing during the cooking process.
👧 A Dish Even The Kids Will Like 👍
Not many kids like to eat a variety of leafy greens, so when you find a way of cooking greens that your kids love, you have to embrace it. I've learned from experience that chopping and slicing things extra small means there's a better chance they'll be eaten by our little ones.
This dish is very easy to prepare and the spices are very simple, but that doesn't take anything away from its deliciousness. I included some TVP in this recipe, not something I usually do, and the recipe is still very tasty without this addition.
This dish is not heavily spiced, but it's not lacking in flavor. The mustards seeds and curry leaves do just enough without overpowering the coconut. If you need more fire, just remove the 4 dried chilies after cooking, slice them, and toss em' back in 🌶️🔥🌶️🔥!!
Choy Sum Stir-Fry Ingredients
- choy sum | 1x bunch
- soy chunks (TVP) optional | 1 cup
- onions (sliced) | 2x
- grated coconut | 1 cup
- garlic cloves | 10x sliced
- dried red chilies | 4x
- mustard seeds | 1 tsp
- besan | 1 tsp
- curry leaves | 10x leaves
- salt to taste
👨🍳 It's Wok Time 🔥
Break the choy sum into indivual stalks, give them a good wash, then remove the leaves from each stalk. Thin slice the stalks and chiffonade the leaves, keep them seperate, and set aside.
Rehydrate your soy chunks if needed and squeeze the excess water out. Now heat 3 to 4 tablespoons of oil in a wok on a medium-high flame and fry the chunks until lightly browned. Now add the besan, dried chilies, mustard seeds, curry leaves, a pinch of salt, and begin stir-frying about a minute or until spices are fragrant.
Add the sliced onions as stir-fry a few minutes until options become translucent, then add the garlic and a pinch of salt and stir-fry a few more minutes.
- I like to add salt little by little throughout the cooking process, but you can just as easily add the salt after cooking.
When the garlic and onions are fragrant and a bit caramelized, add the slice choy sum stalks and stir-fry a few minutes until they soften. Next, add the choy sum leaves and stir-fry a few minutes until soft.
When the greens have significantly reduced in size, add shredded coconut and stir-fry a frew more minutes until everything is fragrant and browned a bit. Add a pinch of salt here and there while stir-frying and taste occasionally to bring things to your personal salt Goldilocks zone.
This dish has no better partner than steamed brown rice, something unavailable to us for a few months now, so we settle for white rice.
That's a happy family and my bowl closest to the camera. Notice I take out the dried chilies after cooking, slice them, and eat them with my meal. The family doesn't enjoy things too spicy, so the chili dish stays with me.
As always, I'm most satisfied when I see our daughters eating a generous portion. Monkey-B is the pickiest eater, but she's crazy for this dish, especially when it's made with kangkong instead. You can replace the choy sum with pretty much any leafy green or cruciferous vegetable and get similar results.
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