This post may contain affiliate links. Please read my privacy policy.
![Choy sum with shrimp and mushroom on a plate.](https://rasamalaysia.com/wp-content/uploads/2024/07/choy-sum.jpg)
Table of Contents
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
Choy Sum Recipe
Vegetables are undeniably healthy and beneficial, yet some find them dull and challenging to prepare compared to protein-rich options like meat or fish. Unlike protein sources, vegetables often lack inherent flavor. In Chinese culinary tradition, the art of preparing vegetable dishes hinges on skillfully integrating complementary ingredients and sauces to enhance their taste and texture.
Chinese cuisine celebrates a variety of leafy Chinese greens such as choy sum, bok choy, and gai choy, which are staples in everyday meals, serving as a perfect complement to main dishes.
In Chinese or Cantonese dining, vegetable dishes are typically presented in two main styles: savory brown stir fry sauce, often infused with oyster sauce, and a lighter white sauce — a method I’m excited to share with you today. For this Choy Sum recipe, the white sauce offers a delightful variation.
What Is Choy Sum?
Choy sum, also known as “Chinese flowering cabbage” or “Chinese mustard greens,” is a leafy green vegetable widely enjoyed in Chinese cuisine. Known by its Chinese name 菜心/油菜心, it is often labeled as yu choy sum or you choy sum in Asian markets across the United States and Western countries. Choy sum has tender stems and vibrant green leaves, boasting a mild, slightly sweet flavor that makes it a popular choice for stir-fries and soups.
Choy sum is nutritious, with many health benefits. It’s rich in vitamins and minerals that support overall health, and it’s low in calories, making it a great choice for those looking to maintain a healthy weight. Choy sum is also high in fiber. Its mild and slightly sweet flavor makes it versatile for cooking in various dishes, adding both nutrition and taste to your meals.
Including choy sum in your meals can help support digestion and overall health while adding delicious variety to your diet.
Recipe Ingredients
How To Cook Choy Sum
Step 1: Rinse the choy sum with water and allow it to drain dry. Trim off the stem ends of the choy sum.In a bowl, combine all the ingredients for the White Sauce. Stir well to mix, then set it aside.
Step 2: Heat up a wok and add cooking oil. Stir-fry ginger until it turns light brown and aromatic. Add shrimp, mushrooms, and carrots, and stir-fry quickly until the shrimp turns white.
Step 3: Add the choy sum to the wok and stir quickly. Transfer the white sauce mixture into the wok and continue stir-frying until the sauce thickens. By this time, the vegetables should be perfectly cooked, but not overcooked. Dish out and serve immediately.
Frequently Asked Questions
Choy Sum vs Bok Choy
Choy sum and bok choy are two distinct vegetables, both commonly used in Chinese cuisine but with noticeable differences in appearance and taste. Choy sum has long, skinny stems and delicate leaves, with a mild, slightly sweet flavor. On the contrary, bok choy has shorter, thicker stems. It has a crisp texture and a mild taste.
How many calories per serving?
This choy sum recipe is only 96 calories per serving.
What To Serve With Choy Sum
Serve this dish with other Malaysian dishes. For a Malaysia meal and easy weeknight dinner, I recommend the following recipes.
Choy Sum Recipe
Ingredients
- 8 oz (225g) choy sum (yu choy sum/you choy sum)
- 2 tablespoons cooking oil
- 1 inch (2.5cm) ginger, peeled and sliced thinly
- 6 medium-sized shrimp (peeled and deveined)
- 1/4 cup sliced button mushrooms
- sliced carrots
White Sauce:
- 1/2 teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon corn starch
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon sesame oil
- 1/3 cup water (6 tablespoons)
Instructions
- Rinse the choy sum with water and allow it to drain dry. Trim off the stem ends of the choy sum.
- In a bowl, combine all the ingredients for the White Sauce. Stir well to mix, then set it aside.
- Heat up a wok and add cooking oil. Stir-fry ginger until it turns light brown and aromatic. Add shrimp, mushrooms, and carrots, and stir-fry quickly until the shrimp turns white.
- Add the choy sum to the wok and stir quickly. Transfer the white sauce mixture into the wok and continue stir-frying until the sauce thickens. By this time, the vegetables should be perfectly cooked, but not overcooked. Dish out and serve immediately.
100% on the money. Add some MSG for that extra come-back-for-more-ishness. Mix with whatever veg you like, zucchini particularly great.
Hi, I’m not sure if I’ll get a reply as I normally use fresh mushrooms, but I know you prefer the canned variety, I’m just wondering if I should drain the liquid or add it to the recipe for extra flavour. Thanks
Drain the liquid and you can use fresh mushrooms.
can we substitute the shaoxing wine with a non alcoholic liquid?
You can just skip.
Wow! I love this recipe. Amazing flavour and so simple. Thank you so much for sharing. I finally figured out that vegetable dish I used to have when I was a child. :)
Thanks!