Indian style Choy Sum(Chye Sum) Stir Fry | Chinese Greens in Indian Cooking

I love to include lot of greens in my daily cooking and it is a real challenge to find Indian greens here in Singapore in the local markets unless one makes a trip to Little India or any Indian store. I have started using lot of Chinese greens like Chinese Spinach, round Spinach, Bok Choy, Red Spinach and Choy Sum on regular basis and get the usual Indian greens when we go to Little India.

Choy Sum is a Chinese green with tiny yellow flowers and also has thick stalks like the size of the Asaparagus, you will get a better idea when you the pictures of these greens in the recipe. Choy sum is usually cooked with soya sauce and garlic and is served as a side dish. Choy Sum was a very interesting find for me as it was suggested by my helper to try. I am really glad that I tried it and liked it too and it adapted the Indian flavors very nicely.It has a very mild pungency like mustard greens but even my 2 year old kiddo also had it with out any complaints, so it has become quite regular in my cooking now.

Check out other greens stir fry recipes in my blog:

• Dill-Dal Stir Fry/Sabasige Soppu Palya
• Lal Bhaji(lal math) Saag | Red Amaranth leaves stir fry
• Methi Bhaji | Fenugreek leaves Stir fry
• Talimpu Gongura | Noone Gongura
• Thotakura Pesarapappu Podi Kura/Amaranth-Moong dal Curry
• Thotakura(Amaranth leaves) Stir fry

Indian style Choy Sum Stir fry Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course(Side dish for Rice)

Ingredients:

1 big bunch of Choy Sum

1 Onion, finely chopped

3-4 Garlic pods, roughly chopped

2-3 Red chilies

1/2 tsp Fenugreek seeds

1 tbsp Oil

Salt to taste

Method:

• Wash and clean the choy sum and separate the greens from the stems and reserve the thick stems aside. Finely chop the greens along with flowers and tender stalks and keep it aside. Trim the thick stalks and peel the skin like how we do for carrots and finely chop the inner stalks and keep them aside.

• In a kadai heat oil and add fenugreek seeds and fry for half a minute.

• Add chopped garlic and red chilies and fry for another half minute.Now add chopped onions and fry until they become translucent.

• Now add chopped choy sum stalks and cook until they are half done, then add the chopped greens to it and add enough salt(add less salt as the greens take less salt) and cook for 8-10 mins until they are cooked by stirring it in between.

Serve it hot with Rice, Sambar/Dal and papad/fryums.

Notes:

1. You can skip garlic and onions in the recipe and add 2 tbsp grated fresh coconut at the end to the cooked greens. It tastes nice either ways.
2. You can make greens like amaranth leaves, red amaranth, tender radish greens following the same way, it tastes nice.

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