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Choy sum with shrimp and mushroom on a plate.
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4.50 from 30 votes

Choy Sum Recipe

Looking for a quick and tasty vegetable dish? This choy sum recipe is a perfect choice! With its crisp, tender greens and savory shrimp in a delicious white sauce, it's easy to whip up in just 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Vegetables
Cuisine: Chinese Recipes
Keyword: choy sum
Servings: 3 people
Author: Bee Yinn Low

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
  • 1/4 cup sliced carrots

White Sauce:

  • 1/2 teaspoon salt
  • 1/2 teaspoon fish sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cornstarch
  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon sesame oil
  • 1/3 cup (6 tablespoons) water

Instructions

  • Rinse the choy sum with water and allow it to drain. Trim off the stem ends. In a bowl, combine all the ingredients for the White Sauce. Stir well to mix, then set aside.
  • Heat a wok and add cooking oil. Stir-fry the ginger until it turns light brown and becomes aromatic. Add the shrimp, mushrooms, and carrots, and stir-fry quickly until the shrimp turns pink and opaque.
  • Add the choy sum to the wok and stir quickly. Pour 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 overdone. Dish out and serve immediately.

Video

Notes

  • Get your wok nice and hot before adding the oil. This helps everything get a good sear and keeps the veggies and shrimp cooking evenly.
  • Don’t stop moving the ingredients around. Stir-fry quickly to keep things from burning and to make sure everything cooks evenly.
  • Get everything chopped and measured before you start. Stir-frying goes fast, so having all your ingredients ready makes it a lot easier.
  • If things start cooking too quickly or look like they might burn, turn down the heat a bit. You want a good char without overcooking.
  • If you’re making a big batch, cook it in parts. Overloading the wok can lead to steaming instead of stir-frying, which isn’t as tasty.

Nutrition

Serving: 4people | Calories: 125kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 493mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1790IU | Vitamin C: 97mg | Calcium: 183mg | Iron: 1mg