Recipe: Chinese Vegetable (Choy Sum) with White Sauce

In Chinese or Cantonese restaurants, Chinese vegetables (choy sum) are often served two ways: brown sauce or white sauce--a recipe I am sharing with you today.

Course Side Dish
Cuisine Chinese
Keyword Chinese Vegetables (Choy Sum)
Servings 4 people
Calories 96 kcal



  • 6-8 oz. choy sum or Chinese leafy greens
  • Some canned button mushrooms, sliced
  • Some sliced carrots
  • 6 medium-sized shrimp, peeled and deveined
  • 1 inch ginger, peeled and sliced thinly
  • 2 tablespoons cooking oil

White Sauce:


  1. Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.
  2. 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.
  3. Dish out and serve immediately.
Nutrition Facts
Recipe: Chinese Vegetable (Choy Sum) with White Sauce
Amount Per Serving (4 people)
Calories 96 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 431mg 18%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 3g 6%
Vitamin A 85%
Vitamin C 65.9%
Calcium 11.3%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.