choy sum

This easy yu choy recipe is a healthy, tasty side dish that's been in our family's weekly rotation for years. It's the perfect accompaniment to any meal!

Easy Chinese Yu Choy Sum Recipe

lb yu choy ((450 grams))

oil ((divided))

oyster sauce ((or vegetarian oyster sauce))

soy sauce

sesame oil

white pepper

First, wash your yu choy. We recommend that yu choy and all leafy green vegetables be washed three times to rid the leaves and stems of hidden dirt and sand. Once the veggies are cleaned and draining in a colander, bring a large pot of water to a boil.

While that’s happening, heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.

Once the water is boiled, add 1 tablespoon of oil to the boiling water. Add in the yu choy and stir gently. The yu choy will turn dark green in color. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so. Feel free to fish out a piece to taste (like you'd do when cooking pasta) if you're unsure.

Once they are ready, use a pair of tongs or chopsticks to remove them from the pot and arrange on a dish lengthwise. After you have plated the hot vegetables, some water may have drained off onto your platter. Be sure to carefully pour this off, or your sauce may be watery.

If the veggies are long, feel free to take kitchen scissors and cut them in half. But you can also leave them as is. Pour the warm sauce over the veggies and serve!

Adding orange to this pork stir-fry is a revelation - it tenderises the meat and adds a real depth of flavour.

Soy and orange pork stir-fry with egg noodles

(80 milliliters) orange juice

(60 milliliters) dark soy sauce

honey

garlic cloves, finely chopped

ginger

pork fillet,

pkt dried egg noodles

sunflower oil

spring onions, cut into 3cm lengths

baby choy

sesame seeds

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This hoisin pork fillet with stir-fried Chinese greens is a good source of fibre, potassium and folate.

Hoisin pork with chinese greens

pork tenderloins

char siu sauce

tbs sunflower oil

choy sum,

tbs sesame oil

garlic cloves, sliced

ginger,

spring onions,

snow peas,

tbs dark soy sauce

sesame

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Succulent tender roast duck in an Asian inspired marinade is a great choice with steamed choy sum and shallots.

Chinese spiced plum duck with steamed choy sum

plum sauce

tsp sesame oil

garlic clove, crushed

tsp Chinese five spice

star anise

(2 water

Massel chicken style stock cubes, crumbled

(about 1.5kg) duck, neck removed

garlic cloves, peeled, extra

3cm pieces fresh ginger, sliced

Salt & black pepper

green shallots, trimmed, diagonally thinly sliced

Try these delicious frittata with an Asian twist for breakfast or lunch this weekend.

Choy sum and noodle frittata

packet thin fresh hokkien noodles

small bunch choy sum, trimmed, shredded

red capsicum, finely chopped

can water chestnuts, drained, chopped

green onions, finely chopped

eggs

pure cream

grated parmesan cheese, or vegetarian hard cheese

garlic cloves, crushed

Thai flavours come to life in this spicy traditional fish dinner.

Blue-eye with green chilli nam jim and choy sum

olive oil

x 180 grams skinless blue-eye fillets

choy sum (or other Asian greens

(80 grams) bean sprouts

Lime wedges, to serve

garlic clove, roughly chopped

green chillies, deseeded, roughly chopped

lime

tbsp fish sauce (or

tsp raw sugar

coriander

Dinner and short on time? Rev up the flavour and serve up this tasty prawn and noodle dish in only 15 minutes.

Charred oyster sauce prawns with rice noodles

(80 milliliters) oyster sauce

tbsp fish sauce

green prawns, peeled (tails intact), deveined

flat rice noodles

choy sum, blanched

red chilli, sliced, to serve

Green choy sum leaves are tightly wrapped into ‘spring rolls’ and served with a tangy dressing. You can steam the rolls for 2 minutes prior to serving and gently warm the dressing, but it’s just as delicious at room temperature.

Green spring rolls with tomato, soy and lime dressing

vegetable stock

sum,

pine nuts, toasted

Basil and coriander leaves,

(60 milliliters) extra virgin olive oil

salt-reduced soy sauce

lime or lemon juice

caster sugar

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The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that's required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.

Hoisin chicken and Asian greens stir-fry

(1/2 cup) whole blanched almonds

peanut oil

bok choy, washed,

choy sum, washed,

Chinese broccoli, washed,

brown onion, halved,

(about 550 grams) chicken breast fillets, trimmed, thinly sliced across the grain

hoisin sauce

jasmine

Hoisin pork fillet with stir-fried chinese greens

pork tenderloin

egg noodles

garlic cloves, thinly sliced

broccolini, trimmed, halved

spring onions, trimmed, cut into 6cm lengths

sugar snap peas, trimmed

choy sum, trimmed, halved

tbsp dark soy sauce

Wok-tossed greens taste great with chunks of marinated beef caramelised on the grill.

Honey-soy beef skewers with stir-fried Asian greens

milliliters (1/3 cup) Chinese rice wine

tbsp salt-reduced soy sauce

tbsp honey

beef

Olive oil spray

tsp finely grated fresh ginger

baby pak choy, trimmed, leaves separated, washed

white rice,

Satay beef and choy sum stir-fry

jasmine rice

beef strips

brown onion, halved, thinly sliced

red capsicum, thinly sliced

baby choy sum, trimmed, chopped

peanut butter

Ayam coconut cream

tbsp sweet chilli sauce

tbsp oyster sauce

red chilli, deseeded, sliced

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Soy & orange pork stir-fry with egg noodles

tbsp sunflower oil

Slippery noodles, a sticky sauce and strips of chilli make this stir-fry sing.

Soy-sesame beef and egg noodle stir-fry

dried egg noodles

milliliters (1/4 cup) oyster sauce

tbsp light soy sauce

vegetable oil

beef rump steak, fat trimmed, cut into 2cm-thick strips

5cm-piece fresh ginger, peeled,

red chilli, seeded, thinly sliced

bok choy, trimmed,

choy sum, trimmed,

(1 cup) bean sprouts

shallots, trimmed, thinly sliced diagonally

Choy sum, also known as choi sum / cai xin / Chinese flowering cabbage / gunsho, is a leafy green stir-fry vegetable that's kind of like a cross between bok choy and rapini. In this simple stir-fry dish, the choy sum is briefly blanched before hitting the pan at high heat with an easy garlic sauce. The resulting dish is delicious and nutritious and would be at home as a side to any Asian-inspired meal.

Simple Stir-Fried Choy Sum

choy sum ((about 8 oz.))

neutral oil ((I used peanut oil))

garlic (minced)

ginger (minced)

tsp red pepper flakes ((or

tbsp low-sodium soy sauce

tbsp rice wine or dry sherry ((see notes))

sesame seeds ((optional, for garnish))

Cut the choy sum into bite sized pieces, separating the thicker stems from the leafier parts, and wash it thoroughly. Bring a pot of water to a boil; when boiling, add the stem pieces of the choy sum. Stir, and boil for 2-3 minutes, or until the stems are getting tender.

Add the leafier pieces, stir, and cook for another 45-60 seconds or until bright green. Drain the choy sum, run over it with cold water and drain again. Dry it out as much as you can, using a salad spinner or patting it dry with a towel.

Heat the oil in a wok or large skillet over high heat. When hot, add the choy sum. It may splatter if there is any remaining water in it (i.e. if you don't have a salad spinner), so be careful. Sprinkle with a pinch of salt. Cook, stirring constantly, for about 2 minutes.

Add the garlic, ginger, and red pepper flakes, and cook for 30 seconds more, adding another splash of oil if needed. Finally, add the soy sauce and rice wine, and cook while stirring until excess liquid is evaporated. Season to taste with more salt, and serve immediately.

Make the most of Asian greens in this speedy stir-fry.

Stir-fried Asian greens

gai lan

ginger, peeled, grated

red chilli, deseeded, finely chopped

76.25 gm oyster sauce

peanuts

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These tasty Asian-style skewers are deliciously tangy at every mouthful.

Grilled beef on lemongrass skewers with Asian greens

lemongrass stems

1kg beef sirloin steak,

(50 grams) firmly packed brown sugar

(60 milliliters) light soy sauce

choy sum (600 grams), cut into 6cm lengths

brown medium grain rice, to serve

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Oyster sauce gives prawns a big umami hit, with flat-rice noodles to suck up all that flavour.

tbs fish sauce

red chilli and chopped

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Easy Chinese Yu Choy Sum Recipe

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Grilled beef on lemongrass skewers ...

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The most viewed choy sum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine