INGREDIENTS

1. 2tablespoonspeanut oil
2. 1 1/2inches cubegingerroot, peeled and sliced thinly and then shredded
3. 4garlic cloves, peeled and sliced thinly then shredded
4. 1lbchoy sum, washed and dried thoroughly(bottom of stalks trimmed and discarded, with remainder of stems and leaves cut into 4-inch lengths)
5. freshwater chestnuts, peeled and shredded (optional)
6. 1/2teaspoonsugar
7. 1teaspoonsoy sauce
8. 1/4cupchicken broth

DIRECTIONS

1. Heat wok until it smokes.
2. Add oil and heat until it shimmers and is about to start smoking.
3. Add ginger and garlic, stir fry until very fragrant, about forty seconds.
4. Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately.
5. Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt.
6. Immediately remove from heat and scrape into a heated serving platter and serve right away.