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🥬 The EASIEST Veggie Stir Fry: Choy Sum with Garlic (蒜蓉菜心)

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Got a delicious dish to share? Let’s turn this Padlet into our very own WVPS Staff recipe book! 😋

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1️⃣ Title it: Write the name of your dish + your name.
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Let’s get inspired (and hungry) together! 🍽️✨

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Delishar | Singapore Cooking, Recipe, and Lifestyle Blog - Creativity that nourishes (Singapore Cooking, Recipe, and Lifestyle Blog)

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Wanted to make dinner, but was a tad too tired to walk to the market, plus the haze was terrible which made me want to hibernate indoors. But my food supply was low as it's the end of the week, so what do I do? Raid the fridge and make whatever is available of course!During my fridge raiding quest, I found some treasures. A rack of frozen baby back ribs, watercress, chicken legs, a piece of fish cake, and a pack of cai xin / choy sum.

This was what I came up with, after some time in the kitchen. With watercress, it'll definitely be soup, but I'm not wasting a beautiful rack of ribs for the soup. Additionally, 2 chicken legs isn't enough to feed the 2 + 2 of us. So I used the chicken legs to make Watercress Chicken Soup (Recipe will be shared later). Transformed the ribs into Honey Hoisin Ribs (Recipe will be shared later too).

At first, I was just thinking of pan-frying the cai xin with garlic because I didn't think the fish cake has any part to play in the whole meal. But I thought, what the hell. What's the worst thing that can happen if I mix it up a bit tonight? So I threw it in the mix, and made a starchy white sauce to bring everything together. Oh boy am I glad I did that! The girls loved it, and I adored that pan-fried golden fish cakes! Definitely a play of texture to the dish, and made a boring stir-fried Chinese greens a little more exciting.

The white sauce in this recipe is versatile, and can be used for any stir-fried greens. Broccoli + scallops/prawns, mixed vegetable, or even as a sauce over steamed fish/chicken.

1. Mix all the ingredients for sauce together.

2. Heat pan on medium high, and add oil.

3. Stir-fry ginger until fragrant, then add fish cake to brown both sides.

4. Then add garlic and stir-fry for 30 seconds.

5. Add cai xin, stir-fry until wilted.

6. Pour in sauce, and allow to thicken.

7. Remove from heat and garnish.

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Stir-fried Cai Xin with Fish Cake - Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

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Stir-fried Cai Xin with slices fish cakes that was pan-fried till golden, then finally a versatile white sauce to bring everything together.

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Dad’s Stir Fried Bok Choy: A Chinese Chef’s Secrets (3 min prep)!

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Check out why millons of people love my dad’s recipes! Learn from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

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Choy Sum: The Most Delicious Way to Eat Your Greens!

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Bok choy stir fry - easy restaurant style recipe - How to cook at home

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Xiao Bai Cai with Eggs! 🍳🥬🍤#easyrecipe #cooking #foodie #egg #homemade #recipe #asmr #asmrsounds

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Very Simple Stir Fried Hong Kong Kailan with Garlic | Chinese Broccoli with Garlic Recipe

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Simple Stir Fry Baby Kai Lan with Prawns Recipe

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Lettuce & Tofu in Oyster Sauce (Chinese Vegetarian Stir Fry Recipe)

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Chinese Lettuce Salad - BETTER THAN TAKEOUT | Bodian Life

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Super Easy Restaurant Style Lettuce in Garlic Soy Sauce 蒜香豉油生菜 Chinese Vegetable Recipe

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🌿 Bok Choy/Kailan Paneer (Fusion Palak Paneer Style) - Nisha

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🌿 Bok Choy/Kailan Paneer (Fusion Palak Paneer Style) - Nisha

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🌿 Bok Choy/Kailan Paneer (Fusion Palak Paneer Style)

🧾 Ingredients:

For the Green Base:

1 bunch of Kailan or Bok Choy (washed and blanched)

1 medium onion, chopped

3–4 cloves of garlic

1 inch ginger piece

2–3 green chilies (adjust to spice preference)

2–3 tbsp plain yogurt (adds creaminess and tang)

For the Curry:

200g paneer, cubed

1 tbsp oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

Salt to taste

1/4 cup water (to adjust consistency)

🥣 Instructions:

1. Blanch & Blend:

Boil water with a pinch of salt.

Add kailan/bok choy leaves for 1–2 minutes.

Remove and immediately transfer to cold water to retain the green color.

Blend the blanched leaves with onion, garlic, ginger, green chilies, and yogurt into a smooth paste.

2. Tempering (Tadka):

Heat oil or ghee in a pan.

Add mustard seeds and let them splutter.

Add cumin seeds and let them sizzle.

Add turmeric powder.

3. Cook the Base:

Add the green puree into the pan.

Cook on medium heat for 5–7 minutes until raw smell goes and oil starts separating slightly.

Add salt and water as needed for your preferred consistency.

4. Add Paneer:

Gently add the paneer cubes.

Simmer for another 3–5 minutes until paneer is soft and infused with the sauce.

5. Garnish & Serve:

Optional: Add a dash of cream or a dollop of butter.

Serve hot with roti, naan, or basmati rice.

💡 Tips:

You can lightly pan-fry the paneer before adding if you prefer firmer texture.

Swap yogurt with cashew paste or coconut milk for a vegan version.

Great way to use Asian greens with an Indian twist!

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Crispy meets spicy in this wok-kissed Xiao Bai Cai delight!

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🥬 Stir-Fried Xiao Bai Cai with Anchovies - Thilaga 

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🥬 Stir-Fried Xiao Bai Cai with Anchovies - Thilaga 

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🧄 Ingredients:

300g Xiao Bai Cai (baby bok choy), washed and cut into halves

30g dried anchovies (ikan bilis), rinsed and drained

3 shallots, thinly sliced

4 cloves garlic, thinly sliced

2–3 bird’s eye chillies, sliced (adjust to taste)

1 tbsp oyster sauce (optional for umami)

1 tsp soy sauce

1/2 tsp sugar

2 tbsp cooking oil

2 tbsp water or stock

A pinch of salt, to taste

🔥 Instructions:

1. Prepare the anchovies:

In a wok or pan, heat 1 tbsp of oil over medium heat.

Fry the anchovies until golden brown and crispy.

Remove and set aside on a paper towel.

2. Sauté aromatics:

In the same wok, add another 1 tbsp oil.

Add garlic, shallots, and bird’s eye chillies.

Stir-fry until fragrant and the shallots turn soft and slightly caramelized.

3. Cook the vegetables:

Add Xiao Bai Cai to the wok.

Stir-fry for 1–2 minutes until it begins to wilt.

Add oyster sauce (if using), soy sauce, sugar, and a splash of water or stock.

Stir well and cover for 1–2 minutes to allow the greens to soften.

4. Final touch:

Uncover, toss to mix everything well.

Taste and adjust salt if needed.

Turn off the heat and sprinkle the crispy anchovies on top.

5. Serve hot, with steamed rice!

🍽️ Tips:

You can add a drizzle of sesame oil at the end for extra aroma.

For a vegetarian version, omit anchovies and replace with fried shallots or tofu crisps.

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Stir fry xiaobaicai & lady's finger with tomatoes, garlic and fish sauce.

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Udon soup with fishball, egg and lettuce.

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Needed a quick meal. Added in Cai Xin and toufu to make it more nutritious.