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Ingredients:
6-8 oz. choy sum or Chinese leafy greens
Some sliced carrots
6 medium-sized shrimp (peeled and deveined)
1 inch ginger (peeled and sliced thinly)
2 tablespoons cooking oil
White Sauce:
1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil
Method:
Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.
Dish out and serve immediately.
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I have not cooked any Chinese vegetable with white sauce! I must give this a try!
Mrs. Engui – yes, you should try out this white sauce. Sometimes, brown sauce gets old and boring, so try this recipe out. :)
Looks great! I love choy sum… and gai lan… and on choy… and bok choy…. I think the trick with veggies is not to overcook them. This is also great with some browned garlic and fish sauce with a squeeze of lime..
I find it hard to cook greens. They either get undercooked or overdone in my wok ! When there is Choy Sum in my grocery bag, I usually make Choy Sum soup with fish balls. Choy Sum is a popular vegetable dish because the Chinese believe it is not a ‘windy’ food. Neither is is ‘heaty’ nor ‘cold’. That’s why invalids and mothers in confinement can include Choy Sum in their menu.
June – thanks for your information about choy sum being a great vegetable. I will bear that in mind. :)
Looks healthy.. Must try this.. Thansk for your post.
Look healty.. Must try this.. Thanks for your post.
Choy sum was the first Chinese green I fell in love with; it’s always available at the market, when some others are not, and occasionally I find it at my regular grocery store, too.
I am confused…I’m trying to educate myself with chinese vegetables. Does choy sum look similar to bok choy? do they taste similar? I’m going to the Asian store this weekend for serious shopping.
Veron – no, choy sum is not bok choy. Here is how it looks: http://thumbs.dreamstime.com/thumb_34/1134892618l6fan1.jpg
love everything u did, but this one is a little lazy no?
Suresh – what do you mean by lazy? Cooking is a chore, sharing a recipe with others is certainly not lazy as you think. This Chinese vegetable recipe is a simple and healthy recipe, not lazy.
I need a bowl of white rice now!!!! So hungry after seeing your photo!!!
Choi Sum is good. I think stir-fry is just great for vegs!!
If I had a choice, I would choose white sauce over brown sauce :)
We also have to have some sort of veggie dish (or two) with our meals :) Love the Chinese style ways of preparing veggies! Bok choy is the one I find most often in the markets but I’ll keep my eye out for choy sum as well!
Oh wow, this looks delicious!
Although, I’ll have to disagree with you on one point. In my opinion, vegetables have lots of flavor – in contrast, I tend to find meat pretty tasteless, and in need of spicing up with veggies, herbs and spices. But then again, both my parents are vegetarian, and I’ve also grown up eating mostly vegetarian food.
I do have to ask a question. I’ve noticed that a lot of your recipes include fish sauce. I read somewhere that soy sauce makes a good substitute for fish sauce in recipes, and I was curious about your opinion on that. I think fish sauce is a more authentic ingredient in Thai and other East Asian foods, but I don’t eat seafood, and tend to avoid anything with a fishy taste, so I’d like to know how much that affects the flavor.
Magycmyte – you can use salt instead of soy sauce.
Yes, sometimes I am tired of eating vegetables because they all taste same. Your vegetables look very colorful and fresh.
I forgot which wine to buy at the store and ended up with Shuang Jin Chiew. Can I use this instead? Rather – I’m going to use this instead and let’s see how my dinner turns out. :o) Hope to hear back from someone. PS I love your site, the recipes are wonderful and the photographs are so inspiring!
Hi Summer – I am not sure what is Shuang Jin Chiew, but you can always try. It doesn’t hurt. By the way, thanks for your kind comments about my recipes and photos. :)
I tried this today, the first recipe i have done from this site. I left out the shrimp as i felt for a vegetarian dish today, and it was quick, easy to make and delicious. Excellent recipe, i really enjoyed it
This chinese vegetable recipe is indeed a quick and easy fix. Glad you enjoyed it :)
I just cooked this, and it was extremely delicious! Thank you!
Hi there! i’m a great fan of your blog, as an overseas student craving home cooked food, this is the first place i go to whenever i need a recipe to satisfy my cravings :P
i’ve been searching around for recipes for broccoli with 3 eggs ( century, salted and normal eggs) and i was wondering if you have any to share?
Jeremy, I don’t have the recipe, in fact, I am not sure what it is. Sorry.
You mention to add mushrooms and the shrimp, but mushrooms are not listed with the ingredients. What kind and how much, please?
You can use a few canned button mushrooms.
Dear Rasa Malaysia,
What is Shaoxing wine ? Can you give me its full name with company details ? Is it Chinese or malaysian Brand ? can you pls give another Chinese food wine name which I can use instead of Shaoxing wine ? Here ,I searched in our big Chinese shops they told me they have a chinese Wine to use in food name is ” Wangzhihe” . I did not buy it becoz it was written in chinese. I took the name and searched in Google and saw that it is Bean curd. If you give me the actual name with company details then I can order in the chinese shops . OR What I can replace if I do not get any wine or Shaoxing wine ? A good news , I found some chinese vegetables in chinese shops .
Will be waiting for your reply .
Thanks
Susmita
Bangladesh
====================
You can do without the wine.
Dear Rasa Malaysia,
Thanks for your reply. Should I use Ajinomoto / Testing salt ?
Susmita
Bangladesh
Up to you, sorry I can’t respond to every question you have. You just have to test out the recipe yourself.
I’m going to try this recipe tomorrow, I have some càixīn/choy sum here now.
I can also help by answering a question, if the site owner doesn’t mind.
Susmita, you can replace Shaoxing wine with Dry Sherry (not cream sherry!) on a 1:1 basis.
Thanks Rick for answering the question.
Susmita;
If you can’t find Shaoxing wine, any cooking wine will do. I do sometimes use whatever I can find in my kitchen, but adjust the quantity accordingly. Hope this helps.
Taste was good but sauce got thick as soon as I pour it over vegetables.I got more thick sauce:( will be more carefull next time
How many servings does this recipe call for?
I don’t normally review blog sites but I have to say that I just tried this recipe today and absolutely LOVED it!
Yesterday I found Choy Sum at my groceries which was like finding gold. However, I have no idea how t cook it.
When I searched the web I found your site and I still can’t believe how easy it was to cook with this recipe.
The result was excellent. I used Mirin instead of the chinese wine and reduced the sugar to 1 tsp.
Thanks again for posting this recipe. I can’t wait to order your book now :)