Choy Sum – Chinese Vegetable Stir Fry

  • Servings: 2 or 3

Choy sum is a green vegetable commonly used in Chinese cuisine together with other Brassicas such as bok choy (or pak choi) and napa cabbage. It is my favourite Chinese green!

Brassica or cruciferous vegetables which include also broccoli, Brussels sprouts, cauliflower, radish, cabbage and kale are packed with antioxidants, vitamins and minerals.

Choy sum is found in Asian stores whereas bok choy and napa cabbage are easily found in most supermarkets.

Use this quick and flavourful recipe to stir fry any green vegetable of your choice.


  • 500g of raw choy sum, bruised and yellowed leaves removed
  • 2 garlic cloves, finely chopped
  • 2 or 3 tbsp of olive or vegetable oil
  • 1 tbsp of oyster sauce
  • 1 tbsp of soy sauce
  • 1/2 tsp of white pepper
  • 1/2 tsp of turmeric (heathy supplements)
  • A drizzle of sesame oil


Step 1

Wash thoroughly the choy sum. Boil a large pot of water, add some salt then add in the vegetable and blanch for about one minute. Remove and place in a colander to drain.

Step 2

Place a wok on a medium heat and add into it the vegetable oil and the garlic. Stir fry until the garlic is fragrant then add all the other ingredients including the drained choy sum. Mix well and cook for about 2 minutes. Remove and serve warm. Make sure the choy sum is served al dente and is not overcooked.

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