Choy sum and sweet minced beef

In my continuous effort to explore yu choy, or choy sum, I decided to try using the stems and the leaves of this vegetable separately. The stems is very crispy and may withstand more heat than the leaves. So I cooked it with other ingredients.

Recipe: Choy sum and sweet minced beef (for 2-3)


Ingredients:
- stems of 1 lb of choy sum, sliced to 1/4" thick pieces
- 8 oz minced beef
- 2 cloves garlic, finely chopped
- 2 tablespoon (TB) sweet flour sauce
- about 2 TB water


Procedure:
- Brown beef in a sauce pan with garlic on med-high heat. Drain of excess fat. Add sweet flour sauce to the bottom of the pan and fry slowly until it melts, than mix in the beef. When the beef and the sauce are well mixed, add in the choy sum stems. Mix well and allow to cook on medium heat for a few minutes. Do not overcook, because the choy sum stems wilts rather quickly on heat. Add 1-2 TB water to keep the ingredients from sticking to the bottom of the pan. Serve hot.