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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:

  • 1/2 teaspoon salt
  • 1/2 teaspoon fish sauce to taste
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cornstarch
  • 6 tablespoons water
  • 1 teaspoon shaoxing wine
  • 1/4 teaspoon sesame oil


  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*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 431mg19%
Carbohydrates 4g1%
Sugar 2g2%
Protein 3g6%
Vitamin A 4250IU85%
Vitamin C 54.4mg66%
Calcium 113mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.