Recipe by: Susan Voisin

Last week I went to an Asian market hoping to get some baby bok choy. They were all out, but they did have a couple of other greens, so I chose one, which turned out to be Choy Sum (also called Lo Choy). Since I’d never cooked it before, I looked for a recipe and found this one at the Healing Heart website (a good source of fatfree recipes). It turned out to be really good (even my daughter, who usually just tolerates greens, liked it, probably due to the cute yellow flowers on the choy sum). If you don’t have choy sum, I’m certain that bok choy or any type of greens would work.

The original recipe is at; I only changed a couple of things, but here’s the recipe as I made it:

2 bunches choy sum, washed and chopped into bite-sized pieces (about 8-10 cups chopped)
1 C dried shiitake mushrooms, sliced*
1 C red bell pepper, julienned
1/2 cup green onions, chopped
1 tsp. hot chili and garlic sauce, or to taste (Sriracha brand recommended)
4 cloves garlic, peeled and chopped
1 C water chestnuts drained
8 oz veggie broth
3 T reduced-salt soy sauce
1 T corn starch–mixed with
1/4 cup water

In a wok or wide frying pan over medium heat add broth, mushrooms*, red bell pepper and shallots; stir-fry for 3 minutes. Add garlic, chiles and water chestnuts; cook one more minute. Add choy sum; cover and simmer for 3 minutes. Add soy sauce, toss with vegetables; continue to stir cook for 2 to 3 minutes or until vegetables are crisp tender.

Add cornstarch/water mixture and stir until thickened. Serve immediately with brown rice or whole wheat noodles (or alone, as I did). Add more hot sauce to taste

*Rehydrate by covering with hot water for 10 minutes and then slice.

Serves 8 as a vegetable side dish, 4 as a main dish.

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